Tarragon Leaves

Delivered in a resealable bag

- ORIGIN FRANCE -

- Non-GMO, non-irradiated -

1) What is it?

Dehydrated tarragon is a Mediterranean aromatic herb and a key component of "fines herbes." A member of the Asteraceae family, tarragon is renowned for its elongated leaves rich in essential oils. These dried leaves retain their anise-like, slightly peppery flavor, adding a fresh and subtle touch to a wide range of dishes. Tarragon is also valued for its digestive and stimulating properties, in addition to its unique taste.

2) Culinary Uses

Dehydrated tarragon is highly versatile and can be used in various dishes:

• Sauces and dressings: Perfect for flavoring sauces such as béarnaise, ravigote, gribiche, or tartar sauce. It also works wonderfully in vinaigrettes and mayonnaise. To enhance its flavor, rehydrate it in a little water before use.
• White meat and fish dishes: Use it with chicken, veal, or to season fish. Tarragon lends a unique taste to white meats and complements seafood beautifully.
• Raw vegetables and salads: Sprinkle it over green salads or raw vegetables after rehydrating for a fresh and fragrant seasoning.
• Omelettes and mushrooms: Tarragon pairs wonderfully with eggs in omelets or with sautéed mushrooms.
• Mustards and vinegars: It’s an essential ingredient for making flavored vinegars and mustards, adding a refined touch to your salads.

3) A Little History

Originally from the Mediterranean region, tarragon has been used for centuries in both cuisine and medicine. Its name comes from the Latin "dracunculus," meaning "little dragon," referring to the serpentine shape of its roots. The Romans used it for its digestive properties, and its use spread throughout Europe. In France, tarragon became an essential ingredient in fines herbes, featuring in many classic dishes. It has also been widely cultivated in Provence, where it is used in some liqueurs.

4) Recipe Ideas

• Chicken Breast with Tarragon Cream:
  • Ingredients: Chicken breasts, dehydrated tarragon, fresh cream, salt, pepper.
  • Preparation: Rehydrate the tarragon in a little water, then mix it into warmed cream. Drizzle over cooked chicken breasts for a simple yet refined dish.
• Béarnaise Sauce with Tarragon:
  • Ingredients: Butter, egg yolks, dehydrated tarragon, vinegar, shallots.
  • Preparation: Rehydrate the tarragon in warm vinegar with shallots. Incorporate into melted butter and egg yolks for a homemade béarnaise sauce, perfect with steak or grilled vegetables.
• Omelet with Tarragon:
  • Ingredients: Eggs, dehydrated tarragon, milk, butter.
  • Preparation: Rehydrate the tarragon in a little milk before mixing it with beaten eggs. Cook the omelet in butter for a fragrant and simple meal.
• Tarragon Vinegar:
  • Ingredients: White wine vinegar, dehydrated tarragon.
  • Preparation: Steep tarragon in vinegar for a few days to create a flavorful vinegar that enhances salads and marinades.