Tarragon is a popular herb that can be used both fresh and dried. It is used not only in cooking, but also in herbal medicine, but it can also be grown as an ornamental plant. How to care for tarragon and how to use it in the kitchen?
How to grow tarragon? Check when to cut tarragon and where to plant it
The most important thing from the perspective of the kitchen are the leaves. Narrow and long, with slightly tapering ends, they grow from long and stiff stems. When it comes to the ornamental value of tarragon, the plant produces yellow or white flowers. Unfortunately, these rarely develop fully, although a lot depends on the care and conditions. Tarragon can be grown both in and in a pot. Where to grow tarragon? It is best to choose a sunny or slightly shaded place, sheltered from the wind. The soil should be fertile, moderately moist and slightly acidic. Tarragon from seedlings in the ground is planted in April and May.
When to cut tarragon? Like other herbs, you can harvest it all season long. If you plan to dry the herbs, it is best to cut the shoots in July or August, before they flower. Leave 2 or 3 stalks for regrowth.
TIP! If you plant tarragon in a pot, don’t forget about water drainage. Holes at the bottom are essential, and it’s also worth pouring a layer of coarse expanded clay on the bottom of the pot. Tarragon doesn’t tolerate stagnant water.
Not just for meats and salads. How much tarragon for pickled cucumbers?
In folk medicine, tarragon was known as snake herb, because its roots resemble snakes. In folk medicine, it was used for headaches or digestion, among other things. Today, it is most often found in the kitchen. Tarragon leaves are very aromatic, with an intense smell and taste. Young ones are a bit like anise, older ones are more bitter, so it is better to avoid them.
Tarragon Which meats go with tarragon? Photo: Lars Plougmann / Flickr.com, CC BY 2.0
Because tarragon has a very intense flavor, it is worth seasoning it wisely and starting with small portions. Too much will completely dominate the dish. What dishes can you use tarragon in? It is great not only for fish, lamb, chicken and pork dishes. It is worth adding it to heavy dishes, as well as:
- potatoes,
- marinades for meat, especially game, veal and poultry,
- salad and raw salad dressings,
- soups,
- sauerkraut,
- herbal vinegars.
Few people realize that tarragon is also an excellent addition not only to sauerkraut, but also . It is best to throw in fresh leaves. Throw into a jar of pickled or lightly salted cucumbers, it will give them an unusual spicy, slightly aniseed aroma, and at the same time it will prevent the cucumbers from cracking, losing color, not spoiling and will be crispy and firm. How much tarragon for pickled cucumbers? To avoid overdoing it, add about 1 teaspoon of leaves to each jar.
Source: Gazeta
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