Grown in Leppington, NSW
Tarragon has a anise flavour – a subtle hint of licorice.
Great in sauces for vinegar, mayonnaise and home-made mustards.
Tarragon tea helps with digestion and relaxant. Just pop some leaves into a cup with hot water. Let it infuse and then drink the water.
How to Store
Pop into a glass of water (in winter no cover needed) and when hot days put a plastic/paper bag over the top to keep in humidity.
Freeze the leaves by popping into a freezer bag/container.
Dry leaves – as soon as the leaves are dry, store them in airtight containers.
Recipes for Tarragon:
- Tarragon Mushrooms
- Tarragon Vinegar
- Tarragon Mayonnaise
- Tarragon vegetable crumble
- 500gms button mushrooms
- 3 tbs parsley, chopped
- 2 tbs tarragon, chopped
- 2 garlic cloves, chopped
- 1 lemon, juice
- 1 tomato, chopped
- 1 cup water
- ¼ cup olive oil
- 1 bay leaf
- Ground pepper and salt to taste
- In saucepan put oil with mushrooms and garlic fry, then add water, parsley, tarragon, garlic and lemon juice. Then add tomato, bay leaf and bring to boil. Cover and simmer for 8 minutes until water has vaporized. Add salt and pepper to taste.
- Serve hot or chilled on crusty bread or a bed of rice with steamed buk choi.
- 2 cups white wine vinegar
- 25gms fresh tarragon leaves
- Sterilized jar with lid (another one one week later)
- In a saucepan (non aluminium) put white wine vinegar with bruised tarragon leaves (pinch them). On low heat simmer off 5 minutes. Then cool and into a sterilized bottle pour contents. Pop on lid and let stand one week.
- After one week open jars and strain out herbs. Have new sterilized bottles. Put vinegar into new bottles with a sprig of the herb and store in fridge. Lasts about 1 to 2 months.
- If using metal lids with no paper base in lid then put plastic wrap over jar so metal does not come in contact with vinegar. If it does it can change the colour and affect flavor.
- 3 tbs mayonnaise (without sugar try TomY)
- ½ cup ricotta cheese
- 1 egg yolk boiled, finely grated
- ½ lemon, juice
- Rind of lemon
- 2 tabs tarragon, chopped
- 2 tbs parsley, chopped
- In a bowl put mayonnaise and ricotta and beat together then add remaining ingredients. Cover and refrigerate. Use within the day.
- Serve with vegetables or fish.
Tarragon vegetable crumble
- 2 ½ cups skim milk
- 2 cloves garlic, crushed
- 4 lengths spring onions, sliced
- 3 carrots, julienne (thin sticks)
- 1 tsp fresh tarragon, chopped
- 1 zucchini, sliced
- 1 capsicum, sliced
- 2 potatoes, cooked and diced
- 2 tbs cornflour
- 1 cup cheddar cheese, grated
- 3 tbs parmesan cheese
- ½ cup pine nuts
- 1 tbs chopped parsley
- 2 cups dry pasta
- Pre-heat oven 190C.
- In a saucepan put milk, garlic, onions and carrots and bring to simmer for 8 minutes. Then add tarragon, zucchini and capsicum. In a small cup put cornflour with some hot water and mix until dissolved. Mix into saucepan until mixture thickens then add potatoes, pasta, cheddar cheese and nutmeg.
- Place mixture into a casserole dish. Then sprinkle on top parmesan cheese, pine nuts, parsley. Put into oven for 5 to 10 minutes until golden brown on top. Serve with rice or salad.