In Eastern Asia, the herb tarragon is known as "little dragon" for its crawling root system and the belief that it can cure various snakebites and insect bites. Today, you can use the bittersweet leaves in cooking to add a subtle licorice flavor to your favorite foods.
Instructions
1. Use dried tarragon sparingly, as the oils dissipate, making the flavor more intense. Remember to store your dried herbs in sealed containers in a cool, dark place.
2. Store dried tarragon leaves by placing entire stems and leaves into a warm oven. Leave the door open and check regularly until dried. Remove the leaves from the stems, and store in a sealed container. You can also hang tarragon bundles in a cool, ventilated room for about 2 or 3 weeks before harvesting the leaves.
3. Cook poultry, light fish and even soups with tarragon. The tarragon adds a subtle taste of licorice, and is balanced well with garlic, onions, mushrooms and most vegetables. For best results, add a pinch of tarragon early in cooking, adding more at the end of cooking if necessary. Tarragon becomes stronger the longer it is cooked, so always start with just a pinch.
4. Make tarragon vinegar for seasoning salads, sauces, butter or meats. Place whole, fresh tarragon springs in a bottle of white vinegar and steep for 3 to 14 days, tasting every day until it reaches your desired flavor. When ready, remove the tarragon sprigs from the vinegar, place in a sealed container. Rinse and pat the leaves dry when you're ready to use them.
5. Covert recipes calling for fresh tarragon to dried tarragon carefully, as the dried herb is far more potent. One tbsp. of freshly chopped tarragon is equal to 1 dried tsp.
Tags: dried tarragon, fresh tarragon, sealed container
