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Tarragon should be used fresh for it dries out quickly and loses an essential volatile oil, chemically identical with that of Anise which becomes lost if dried.
... leaves are rich in iodine, mineral salts and vitamins A and C. In the past tarragon was used to prevent scurvy. It is also used as an appetite stimulant and digestive tonic by naturalists.
... contains antioxidants which can help fight inflammation and promote liver health.
... has been used for medicinal purposes for centuries by ancient civilizations like China and Greece. The Greeks used tarragon as an aid to relieve heartburn, nausea and stomach aches.
Herbalist have found that Tarragon is good as an analgesic, antispasmodic, dental pain, stimulates appetite and digestion, insomnia, can clear hives and dermatitis, good for motion sickness or car sickness; also good for respirator and seasonal allergies.
... has high levels of iron, iodine, calcium, carotene and vitamin A, B and C. You can use tarragon to replace salt.
... can be steeped in water to make a tea, as an infused oil, as an essential oil or chewed fresh .
A delicate licorice taste that complements seasoning in meat, fish and chicken; along with salads, dressings and sauce bearnaise.
John Evelyn disclosed, it was it as a "friend to the head, heart and liver."
*Goes well with spring foods such as salmon, chicken, veal, rabbit, eggs and baby vegetables like artichokes, fava beans, asparagus and carrots.
Tomato Soup with Tarragon
Can be eaten hot or cold. If food processor used, you do not have to peel the tomatoes.
2 Tablespoons of olive oil
1 medium onion, chopped
3 cups of tomatoes (about 2 pounds), skinned and chopped or
1 28-ounce can whole tomatoes
2 teaspoons of fresh chopped Tarragon or 1 teaspoon dried
1 clove garlic minced
1 1/2 cups chicken stock
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons grated orange rind
In large pot, heat the oil & cook the onions in it over low heat until translucent. Stir in the tomatoes with their juice, the Tarragon and the garlic. Add the stock, salt, and pepper. Cover and simmer for 20 minutes. Puree the soup in the food mill, blender or food processor. Add the orange rind and bring back to a simmer. Garnish with Tarragon. Serves 4-6
Tarragon Fish
1 pound of white fish fillet (your choice)
1⁄4 cup butter, melted
1⁄2 cup Ritz crackers or bread crumbs, crushed
1 tablespoon tarragon
1⁄2 teaspoon chives
Salt and pepper to taste
1 lemon cut into thin slices
Preheat oven to 350°F
Place lemon slices on bottom of large baking pan and place fish on top of lemons
Pour melted butter over fish
Sprinkle with chives and tarragon
Cover with crushed crackers or bread crumbs
Salt and pepper to taste
Bake for 20-30 minutes or until fish is done
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85 Hodgson Road, Cathlamet, Washington 98612, United States
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