Additions in the form of spices, seasonings and herbs make dishes not only more delicious and aromatic, but also more nutritious and easier to digest.
Tarragon is no exception to this rule.
This herb has a strong smell, somewhat reminiscent of anise.
If you still don’t know how to use tarragon in cooking, this little cheat sheet will help you figure it out.
So, tarragon stems and leaves are great for home pickles.
Fresh leaves of the herb can be added to fish and vegetable dishes: salads, side dishes or sauces. They go well with cheese and sour milk.
If we are talking about hot dishes, tarragon should be added 1-2 minutes before the end of cooking. In cold dishes, the leaves are added just before serving the treat to the table.
If you have dried leaves instead of fresh ones, you should know that they are best used in borscht, fish soup, meat and chicken soups. Add the spice to the pan 3-5 minutes before the first dish is ready.
