French_tarragon Tarragon, French
Grower: Wild Meadows Farm
Price: $3.25 ( 2 oz)
%> Available (Exact): 9

Go lightly when using French tarragon in cooking as the herb can easily overpower the other flavors and can be somewhat bitter. Use fresh leaves in salads or as a garnish. It is found in the classic sauces remoulade and béarnaise, in French dressing, and in the classic dish, Escalopes de Veau a l'Estragon. It goes with fish, shellfish, pork, beef, lamb, game, and poultry. Vegetables and fruits like leeks, potatoes, tomatoes, carrots, onions, artichokes, asparagus, mushrooms, cauliflower, broccoli, beets, peas, parsley, chervil, garlic, chives, lemons, oranges, rice, and barley all benefit from the addition of tarragon. It makes a delicious vinegar alone or in combination with chives, lemon balm, shallots, and garlic and goes well in creamed soups and sauces, and with cheese, eggs, sour cream, and yogurt. French tarragon has a few uses beyond the culinary. It has antioxidant and antifungal properties making it a good food preservative. It has been found in perfumes, soaps, cosmetics, and liqueurs. It is one of the fines herbs in French cooking. This classic combination is made up of four fresh herbs: tarragon, thyme, parsley, and chervil. It is also found in Herbes de Provence, which, my friend from Provence informs me, is not a combination of set herbs, but simply a blend of herbs found in the Mediterranean region.