Tarragon
French tarragon goes particularly well with chicken and fish, or to gives rice salads a little punch as part of a herby dressing. Incidentally, the tangy taste of tarragon meant that it used to be chewed as a natural remedy for toothache- it was believed to give a mild anaesthetic effect.
It is a good digestive and antioxidant as it acts as a diuretic. Tarragon contains vitamins A, B and C as well as calcium , magnesium and potassium. As such, it's good for your liver and for helping with heartburn.
Easy Tomato and Tarragon Soup
Ingredients
- A 500 gm tin of tomatoes
- A can of water
- 1 large apple
- 1 onion chopped/softened in the microwave for a minute
- 3-4 decent sized tarragon sprigs
- 1 clove of garlic crushed
- 1 large potato cubed
- 2 chicken or vegetable stock cubes
- A dash of sherry (depending on taste)
Bring all ingredients to a boil and simmer for 20 minutes then liquidise. Check for taste and add a little chopped tarragon if you feel it’s needed then serve with a swirl of cream.
Carrots and Tarragon
Fill a flat, oven dish with baton carrots and shred and mix through half of a 20 g pack of tarragon. Over this, sprinkle 2 tablespoons of vinegar, one tablespoon of sugar and fill with water to just cover. Cook in the oven until the carrots are just past the al dente stage and pour off the liquid.
Just before serving chop the remaining tarragon and stir in, check to see whether the carrots need a sprinkle more of vinegar and serve with a full sprig of tarragon to decorate. This dish serves well as a cold buffet dish too and it’s excellent as a left over! Again, taste when chilled and mix through a little freshly chopped tarragon before serving, if desired.
Halibut with Tarragon
This is a very easy but very tasty main course for all the family to enjoy! Serve with crisp asparagus and buttery new potatoes. To serve 4.
Ingredients
- 4 x 225g (8oz) Halibut steaks
- 2 -3 Lemons, zest & juice
- Tarragon Sprigs
- Salt & freshly ground black pepper
Pre-heat oven to 200°C: 400°F: Gas 6.
Place the halibut in a large shallow ovenproof dish. Sprinkle with the lemon zest and juice, tarragon leaves and season to taste. Turn the fish to coat with the lemon and herb mixture. Cover and allow to marinate for about 2-3 hours.
Place each fish steak on a sheet of aluminium foil large enough to enclose it, add a little of the marinade and wrap up the fish. Bake 15-20 minutes, depending on the thickness of the halibut. Unwrap and serve.
Tarragon Mayonnaise
Ingredients
- 1 large egg yolk
- 1 Tablespoon Dijon mustard
- 2 teaspoons chopped fresh tarragon leaves
- 200 ml sunflower oil
- Juice of 1/2 large lemon
- 1 tablespoon ice water
- Sea salt
- Freshly ground black pepper
In a stainles steel bowl, mix the egg yolk, tarragon and mustard.
Continue whisking and gradually drizzle the oil into the mixture. It's important to mix the oil in fully, so pause in your pouring from time to time to let yourself catch up. When half the oil is added, add 1 teaspoon of the lemon juice. Alternate between the remaining oil and lemon juice, whisking all the while, until both are incorporated.
Mix in the ice water which will help stop the mayo from separating. Season to taste with salt and pepper. Store in a small container, covered and refrigerated, until needed.
Tarragon Facts
- Tarragon was used by the Greeks as early as 500 BC. The Arabs named it “turkhum” which means dragon probably because they found the taste to be exceptionally strong or because of its serpentine shaped roots. The tradition has been continued by the French who call it “estragon.”
- Tarragon came to France from the plains of Siberia in the 15th century by the Arabs who had been using it since the 13th century.
- Tarragon leaves are rich in iodine, mineral salts and vitamins A and C and in the past tarragon was used to prevent scurvy.
