I love using tarragon on chicken. just sprinkle some dried crushed leaves. It's delicious! Tarragon makes an excellent ingredient for infusing through vinegar. Just fill ajar with the bruised leaves, and pour warmed cider or wine vinegar over them. Seal and leave for two weeks, shaking daily. Then strain off the vinegar and bottle.
You can use it in a variety of dishes, although in sparing quantities as the flavor is quite strong. Also, cooking it for a long time can make it taste peculiar. Try it mixed in dressings and sauces, or in a herb butter. Rub it over uncooked chicken, fish or 'gamey' meats.
Tarragon has a pungent, somewhat hot taste; use to flavor sauces, fish, poultry, tomatoes, eggs, green beans, carrots and dressings.
fish mostly. it has a delicate anis flavour
tarragon
Tarragon
please give me some answers!!!
Tarragon is Paragon's cousin sister
Culinary uses, particularly in Egypt, India and the Middle East. In some countries, the seeds are eaten raw or boiled, or the greens are used in salads. Extracts are used in some cosmetic products.
Yeast is used to help bread rise.
It is used as a whipped cream propellant
There are a number of highly respected culinary schools in United States. Some of these include the Institute of Culinary Education (NYC), the Texas Culinary Academy, and Kendall College School of Culinary Arts.
Tarragon Corporation (tarragoncorp.com) and the answer is tarragon ;-)
Trouble on Tarragon Island was created in 2005.
there isn't one as tarragon is such a subtle flavour
In most cases there is an ounce of tarragon in bunch. You can usually find between 45-48 sprigs in one bunch of tarragon.