DRIED TARRAGON

COMPOSITION : DRIED TARRAGON.

* RESEALABLE BAG *

HISTORY :

Tarragon is an herb from central Asia. In the Middle Ages, tarragon was used to make a liqueur. Since the 16th century, in France, it has been the aromatic plant of the monks, who banished other aromatics because of their alleged aphrodisiac or stimulating power! More generally, tarragon is considered by doctors, including that of François I, and by cooks, as it replaces salt and pepper seasoning.

PROPERTIES :

Make a place for tarragon in your medicine cabinet, it cleanses the intestines. If you have a calcium deficiency, it will fix it with its vitamin K.

COOKING :

Among the fine herbs, along with chives, parsley and chervil, tarragon adds an inimitable note to sauces such as béarnaise or tartar, which are highly regarded by carnivores! Tarragon is still too absent from cookbooks, perhaps because of its spiciness or the fact that it loses its aromas very quickly after harvesting. The best season for its use is from May to November. Fresh, it is very powerful, so be careful.

Tarragon is used in poultry and fish dishes such as salmon or turbot. Close to pepper, it replaces it in summer salads. It becomes a very healthy seasoning when mixed with olive oil or vinegar, whether white or red, and with mustard.