I love using tarragon on chicken. just sprinkle some dried crushed leaves. It's delicious! Tarragon makes an excellent ingredient for infusing through vinegar. Just fill ajar with the bruised leaves, and pour warmed cider or wine vinegar over them. Seal and leave for two weeks, shaking daily. Then strain off the vinegar and bottle.
You can use it in a variety of dishes, although in sparing quantities as the flavor is quite strong. Also, cooking it for a long time can make it taste peculiar. Try it mixed in dressings and sauces, or in a herb butter. Rub it over uncooked chicken, fish or 'gamey' meats.
Russian tarragon can be used in culinary dishes as a substitute for French tarragon. It adds a subtle anise-like flavor to dishes such as soups, stews, sauces, and marinades. It can also be used to flavor vinegars, oils, and salad dressings.
Tarragon in Tagalog is called "tarragon." The Filipino language does not have a specific term for this herb.
Tarragon is called "तारखा" (tarakha) in Hindi.
please give me some answers!!!
Tarragon in Tamil is commonly known as "தாக்கீர இலை" (Thaakkeer ilai).
there isn't one as tarragon is such a subtle flavour
Tarragon Corporation (tarragoncorp.com) and the answer is tarragon ;-)
Trouble on Tarragon Island was created in 2005.
Culinary uses, particularly in Egypt, India and the Middle East. In some countries, the seeds are eaten raw or boiled, or the greens are used in salads. Extracts are used in some cosmetic products.
In most cases there is an ounce of tarragon in bunch. You can usually find between 45-48 sprigs in one bunch of tarragon.
Bearnaise is a derivative of Hollandaise sauce. Bearnaise itself is flavored with tarragon but it doesn't have shallots like Hollandaise does.
It is used as a whipped cream propellant