Tarragon - March Herb of the Month - Chagrin Valley Herb Society

Use fresh tarragon when possible since it loses flavor when dried.

Add fresh tarragon sprigs to pickling brine.

Tarragon bruises easily so handle gently and chop with single strokes.

Add fresh tarragon towards the end of cooking time or raw for best flavor. The flavor turns bitter if cooked too long.

Fresh tarragon makes a tasty garnish alongside of or sprinkled on salads and many other dishes.

Tarragon is a perennial which grows best in a sunny, dry location with average, well-drained soil. It will tolerate partial shade, especially in warmer climates.

Today tarragon is known for being an antioxidant with antiseptic, antibacterial, antifungal, anti-inflammatory and antiviral qualities.

French tarragon is noted for use in the French blend fines herbs. It is essential to Béarnaise sauce, as well as hollandaise sauce. It is added to, marinades and rubs and pairs well with egg dishes, vegetables, poultry, fish, cheeses and fruit.

Fun Fact: In medieval lore, tarragon was placed in the shoes of those embarking on a pilgrimage to give them strength.

Citrus Tea with Tarragon

This soothing sweet and fruity tea is the perfect beverage for a stress-free afternoon.
½ cup orange juice

½ cup sugar

¼ cup honey

¼ cup cold water

3 tablespoons lemon juice

2 tablespoons lime juice

½ cup packed fresh tarragon leaves

8 cups water

4 Earl Grey tea bags Orange slices (optional)

Fresh tarragon sprigs (optional)

In a small saucepan combine orange juice, sugar, honey, ¼ cup cold water, lemon juice, and lime juice. Bring to boiling over medium-high heat, stirring constantly. Remove from heat; and let stand 15 minutes

For more recipes go to the website below.