French tarragon is considered the best kind; its small strong green leaves taste very distinctive, anise-like, sweet, spicy and rarely bitter, it is considerably more aromatic and finer than the Russian tarragon, which is somewhat bitter and rarely tasty. Tarragon contains two to three percent essential oil with the main component being tarragon oil.
It's essential to Georgian cuisine either fresh with sharp cheese or in some dishes as the main flavouring.
If you make a syrup from tarragon,you will not be disappointed.
ReplyDelete1-1/2 cups water
1-1/2 cups sugar
3 to 4 sprigs fresh tarragon, slightly crushed
# In saucepan combine water and sugar. Bring to boiling over medium heat, stirring until sugar is dissolved.
ReplyDelete# Add tarragon; boil gently, uncovered, 2 minutes more.
# Remove from heat, cover, and cool in saucepan 1 hour. Strain; discard tarragon.
# Transfer syrup to covered storage container. Refrigerate up to 2 weeks. Makes 2 cups syrup (16, 2-tablespoon servings).
Where did you purchase your French Tarragon seeds? Tarragon is my favorite herb :)
ReplyDelete