In cooking, tarragon leaves are used frozen, dried and fresh. Tarragon is added to many dishes: stewed meat, cold soups, vegetable salads and sauces. It makes excellent drinks, refreshing and invigorating. Fish or poultry seasoned with tarragon takes on a completely new but extremely interesting flavor. The fragrant herb is often used to make all kinds of marinades, when salting tomatoes and cucumbers and fermenting cabbage.
Tarragon (estragon) is most often found in recipes with these five products:
Recipes for dishes with tarragon are definitely worth trying in your own kitchen. It's fitting to add the spice to a pot where seafood is cooking: shrimp, squid, crayfish. The fragrant seasoning should be added at the very end of the heat treatment so it doesn't lose its specific taste and aroma. The juicy leaves combine wonderfully with vegetables in summer salads. Homemade mayonnaise and vinegar are even made from the fragrant herb. Try making something original and fragrant for a family dinner too!