Tarragon - French

Tarragon - French

Tarragon is widely used in classic French cooking, especially as part of the "fine herbs" blend in bearnaise sauce as well as with chicken, fish, and vegetables.  The anise flavour goes well in tomato dishes like Caprese salads, in tomato-based soups, or in tomato sauces for pasta.  Tarragon can also be muddled or infused into simple syrup for use in cocktails and summer coolers.


Nutrition:  Tarragon contains potassium and beta-carotene, both nutrients beneficial for eye health. Tarragon has been used as a liver tonic for centuries because it helps aid in the production of bile, which also makes it beneficial for digestion. Tarragon contains antioxidants that benefit overall health. The compound eugenol found in Tarragon has anti-bacterial, anti-inflammatory and antiseptic properties. 

 

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