If you really want to know what makes me tick, take a look at my website: www.lizzie2.co.uk
If you really want to know what makes me tick, take a look at my website: www.lizzie2.co.uk
Member since:26.09.2000
Reviews:189
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This versatile herb is not used widely in the UK. We tend to use it with chicken but don’t often venture into other ways of utilising it’s properties.
Tarragon has a sweet taste, which reminds me of aniseed. (Not the same as the herb, anise, though).
The ancient Greeks used tarragon as a medicinal herb to aid bad digestion, and toothache. Recently there has been research into its anti carcinogenic potential. (No, I’m not saying that it cures some cancers, just that researchers are interested in it with that in mind.) There has been much talk in the press about free radicals and the need to eliminate these from the body. Tarragon can help to do this.
The Latin name for tarragon is Artemisia Dracunculus. It is the leaf that is used in cooking and for medicinal purposes.
Its original name was Dragon because its root twists and turns several times on itself.
Tarragon salad is tasty and refreshing. You don’t need any salt or other condiment with it as its flavour is so strong and tangy.
Tarragon helps the digestion without risking acidity or irritation. It is useful as an alternative to salt in cooking vegetables, for those who follow a low salt diet.
One teaspoon of dried leaves to a cup of boiling water makes a useful remedy for upset stomach or sluggish digestion.
The narrow green leaves add a wonderful flavour to chicken, sauces and salads. Place white vinegar and tarragon in a sealed bottle for about a week to make your own tarragon vinegar.
My favourite way of using this herb is on steamed vegetables. A sprinkling of the leaves over potatoes (no salt), carrots or cauliflower gives a wonderful flavour and makes a welcome change to plain salt and pepper seasoning.
I am not really a fan of vegetables but this herb has changed my attitude and my diet. It is cheap and easily obtained and brings a fresh, new flavour to those boring vegetables.
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Oct 3rd, 2003
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