Cooking in Season: Tarragon
By Lois Anne
Photo by Lois Anne
Aromatic tarragon is known for its fragrance and pungent flavor, reminiscent of anise or licorice. Whether you grow your own or pick up fresh tarragon from the market, there are dozens of yummy ways to make the most of this herb.
Tarragon has its origin in Russia and Mongolia. Also known as the Dragon Herb, Estragon, and in France as Herbe au Dragon, the leafy herb gets its nicknames from its Latin name, Artemisia dracunculus.
This is the season for fresh, but if all you have on hand is dried tarragon, the common substitution ratio is 1 teaspoon of dried tarragon for every tablespoon of fresh tarragon called for in a recipe.
[1 part dried = 3 parts fresh]
Some of my recent favorite ways to enjoy this luscious herb fresh:
SALAD DRESSING
2 tbsp balsamic vinegar
4 tbsp olive oil
4 tbsp [ ¼ cup] chopped [I use kitchen scissors] tarragon
Salt & pepper to taste, optional
Mix well & drizzle over lettuce or your choice of salad greens.
VEGAN TARRAGON DIP
⅓ cup raw cashews, soaked in very hot water for 15 minutes
1 tbsp tahini
1 tsp Dijon mustard [or add more to taste]
1 tbsp lemon juice
1 small clove garlic, minced
¼ - ⅓ cup unsweetened plain plant-based milk
¼ cup fresh tarragon, chopped
Salt & pepper to taste
While the cashews soak, whizz tahini, mustard, lemon juice, and garlic in a food processor until well combined.
After the cashews have soaked, add them & the tarragon and process until smooth.
Slowly pour the milk in while blending until the mixture is your desired consistency – thinner for a salad dressing, thicker for a dip.
Add salt & black pepper to taste.
To make it tangier, add a splash of apple cider vinegar or extra lemon juice.
A SIMPLE YET ELEGANT DESSERT
Strawberries, which begin being bountiful here around the time of the Summer Solstice, pair well with tarragon. Last night’s dessert [per person] was ½ pear diced, about ½ cup hulled & sliced strawberries, topped with a dollop or two of raspberry Greek yogurt, and smothered with a generous sprinkling of chopped tarragon.
Bon appetit!!
~ Lois Anne
Good Tern Co-op member since 1981