Tarragon is a small, shrubby herb that is a member of the sunflower family. The Russian tarragon is bitter-tasting while its French counterpart is a little sweeter.
Yes, you can add tarragon to an egg salad. You should add it sparingly, to taste.
Yes. The apple cider flavor will be much milder than with the tarragon.
A classic variation on Hollandaise sauce that's flavored with tarragon. It is an excellent sauce for roasted meats, potatoes and fish.
In botany: Tarragon is related to wormwood; it is in the same family as asters, daisies and sunflowers. In cooking: Sweet, aromatic herbs like basil, marjoram, chervil, fennel or anise can be used as substitutes.
A classic variation on Hollandaise sauce that's flavored with tarragon. It is an excellent sauce for roasted meats, potatoes and fish.
It has a sweeter taste than most other fish. The flesh is some what firm and very white in colour. It matches very well with herbs such as tarragon, and basil. There is not too much of a fishy taste to it if it is cooked properly.
Bearnaise is a derivative of Hollandaise sauce. Bearnaise itself is flavored with tarragon but it doesn't have shallots like Hollandaise does.
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.
tarragon
Tarragon in Tamil is commonly known as "தாக்கீர இலை" (Thaakkeer ilai).
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.