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Tarragon is an aromatic plant that is totally indispensable in the kitchen. Its aniseed and peppery flavours make it a key ingredient in all recipes from starters to desserts.
Tarragon is an aromatic plant mainly cultivated in the Mediterranean basin, which offers an extremely favourable climate for its development. Long used for therapeutic purposes, it was then favoured by the Indians, whose emperor used it as a drink with fennel. It was only in the Middle Ages that tarragon arrived in Europe and that its fragrant flavours were discovered. Today it has become an indispensable aromatic plant that many people grow in their gardens. Tarragon is a plant named Armetisia dracunculus or dragon herb. We consume the dried leaves that can be integrated into various hot or cold preparations. However, hot, tarragon will develop all its flavors to give another dimension to your dishes.
Between anise and pepper, tarragon offers very fragrant flavors. Its taste is inimitable and brings a real plus to your cooking.
It is from May to October, depending on the region, that tarragon is harvested. It has large stems covered with leaves. If you cultivate yourself this aromatic plant, take the leaves as you need them. On tarragon farms, the leaves are harvested and then dried and cut into small pieces. This way, you can keep them longer.
Tarragon can be used in various ways. It is appreciated for its capacity to accompany very varied dishes and to carry out extraordinary sauces, the béarnaise is the perfect example.
For our starter of the day, I propose you eggs cocotte which marry perfectly with the tarragon. Scrape the asparagus and cook them in boiling water for about 7 minutes after boiling. Drain them, reserve the heads and cut the stalks into slices that you will place in a ramekin with a mixture of cream and parmesan previously seasoned with salt, pepper and tarragon leaves. Place the asparagus tips on the sides and break an egg in the middle. Cook in a bain-marie in a hot oven for 7 to 8 minutes.
Chicken is a great classic, so I suggest you prepare a fish to enjoy your tarragon leaves. Cook your back of cod in boiling water with salt. In parallel, prepare a sauce made of cream, butter, finely chopped shallots, lemon and tarragon. Accompany your fish with tarragon with potatoes and broccoli, you get a meal full of flavor.
You know the association strawberries - basil, I suggest you try a new alliance. Cut your strawberries into strips and arrange them in a flower on a plate. Make a syrup by mixing sugar and water in a saucepan until you get a syrupy texture. Grate a few Tonka beans (not too many as the taste is quite strong). Add a little Timut pepper and place some tarragon leaves. The freshness of this aromatic plant and its aniseed flavours will give another dimension to your strawberries.
Tarragon has long been consumed for its medicinal properties, and is still used today in many countries. For the women, the consumption of tarragon is interesting, especially if they have irregular and too little abundant rules. Indeed, tarragon makes it possible to stimulate the blood flow at the level of the pelvic area. On the other hand, this plant does not fight against the premenstrual pains. Tarragon is rich in vitamin K and minerals for a natural contribution to form and well-being. Rich in antioxidants, this aromatic plant fights against the ageing of the cells and the cardiovascular diseases. According to a Japanese study, tarragon is rich in histamine, which helps fight against allergies. In some countries, it is even used as a complement to treatments against diabetes.
It is advisable to keep tarragon away from light and moisture.
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Idéal pour assaisonner
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testé ce week-end avec une sauce crème et du poulet, très bon
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Très bon produit, de qualité
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