Homegrown Herb Garden by Lisa Baker Morgan

Author:Lisa Baker Morgan
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2015-02-02T16:00:00+00:00

Cold potato dishes are a popular companion for tarragon and green spring vegetables, such as fennel, asparagus, and artichokes. Tarragon’s peppery taste goes well with morels, mushrooms, carrots, parsnips, corn, beets, onions, shallots, and leeks. Fresh tarragon leaves are delicious in salads, particularly those with soft greens, such as butter lettuce, mâche, spinach, and mesclun.

Summer stone fruits and melons, including nectarines, apricots, cherries, peaches, cantaloupe, muskmelon, and honeydew, are a treat with tarragon. Crisp apples, pears, and persimmons go well with tarragon, too.

Tarragon is often used to flavor oils (olive or walnut oil) and vinegars (Champagne, white or red wine). Tarragon can be used in sauces such as in a brandy reduction with seafood pasta or in a white wine–cream sauce for meat and fish.

Tarragon makes its presence known. The herb turns hollandaise sauce into tangy béarnaise. Add tarragon to deviled eggs and they taste a little more devilish. Raw leaves, whole or minced, bring a new dimension to Dijon mustard, mayonnaise, crème fraîche, sour cream, yogurt, and butter.

Chopped tarragon is generally not used in cooking except in egg preparations, such as omelets and quiche, and savory baked items, such as savory crêpes, cakes, muffins, clafoutis, and cornbread. Like other grassy herbs, tarragon is good with kitchen cheeses and fresh goat cheese.

Citrus (oranges, lemons, limes, and grapefruit) as well as other herbs (basil, chives, chervil, parsley, bay leaf, marjoram, mint, lemon balm, and lemongrass) pair well with tarragon.

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