by Brittany Russel |
Unlike many herbs, Tarragon is not known to have been used by ancient people. This popular herb is paired with vinegar and fish having similar qualities to anise. Tarragon enhances such a diverse food groups such as meats, vegetables and vinegars that many cooks consider this herb to be so satisfying it should be included in your pantry or herb rack for every day use.
While it is used in a variety of recipes, tarragon has many medicinal uses.
Tarragon is excellent with seafood, fruit, poultry, eggs and most vegetables. The herb also compliments sauces, particularly béarnaise sauce. French or German Tarragon is sweet and aromatic, reminiscent of fennel, anise and licorice. Russian tarragon has coarser, paler leaves, is not fragrant and tastes slightly bitter.
The fresh or dried leaves and roots of the tarragon plant can be used for their medicinal benefits: eaten to induce appetite; relieves stomach cramps; substitute for salt for people with high blood pressure; aid in digestion; stop hiccups.
For a toothache, chew a couple of fresh or dried leaves until it is a paste consistency and hold against the sore tooth. It will numb the painful area.
To help with digestion and eliminate waste, steep a handful of dried leaves in a jar with apple cider vinegar, stand 7 hours, strain and seal. Take one tablespoon before each meal.
A cup full of Tarragon tea may also be helpful in removing intestinal worm and as a sleep aid.
With such relieving qualities, try Tarragon in a new recipe to ring in the new spring season!
Recipe: Chestnut Carrot Bisque
Ingredients:
- 2 medium carrots, diced
- 1 onion, diced
- 2 stalks celery, diced
- 1 parsnip, diced
- 2 Tablespoons butter or canola oil
- 1-1/2 pounds frozen chestnuts, thawed
- 6 cups chicken stock (strong vegetable stock may be substituted)
- 1/2 cup sweet red wine (such as Lambrusco)
- 1/4 cup apple juice concentrate
- 1/2 cup parsley, chopped
- 2 teaspoons fresh tarragon or 1/2 teaspoon dried
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- Freshly ground black pepper to taste
- (Sour cream or plain yogurt for garnish, optional)
Directions:
- Sauté carrots, onion, celery, and parsnips in butter over medium heat in a large saucepan. Stir often until softened, about 8 minutes. Add chestnuts, continuing to stir occasionally, and cook an additional 5 minutes.
- Add chicken stock to the vegetables and bring to a boil. Reduce heat to low. Add red wine, apple juice, parsley, tarragon, cinnamon, allspice, nutmeg, salt and pepper. Stir and simmer for 15 to 20 minutes, until chestnuts are tender.
- Place 2/3 of the soup into a blender or food processor. Process until pureed.
- Return pureed vegetables to the pot and gently reheat to a simmer. Taste and add more salt and pepper to taste, if necessary.
References:
- www.culinarycafe.com/Spices_Herbs/Tarragon.html
- hubpages.com/hub/Medicinal-Benefits-of-Tarragon
- www.tarragoncentral.com/uses.htm
- Kowalchik, Claire. Rodale’s Illustrated Encyclopedia of Herbs. Rodale Press, Emmaus, Pennsylvania, 1987.
