Label
All
0
Clear all filters

Geraldene Holt

Tarragon

Estragon

Appears in
Recipes from a French Herb Garden
Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

  • About
It is unfortunate for the cook that there are two tarragons. Russian tarragon is not worth growing as a culinary herb. Its coarse, undeveloped flavor will only disappoint, whereas the French tarragon, with its deliciously refreshing aniseed-like flavor, is one of the essential herbs in a civilized kitchen.

Tarragon is a summer herb and it goes well with much summer food. It is one of the constituents of fines herbes. In France, its uncannily successful alliance with chicken is well known. The herb also flatters many lightly cooked vegetables, especially in a tarragon butter used as a simple sauce just before serving. Fresh tarragon makes one of the most delightful herb-flavored vinegars for salads.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title