What do you use tarragon for

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Tarragon is widely used as an herb in cooking but also has a medicinal history of use. The ancient Greeks chewed tarragon to treat toothaches because of its ability to numb the mouth. Tarragon has also been used as a digestive aid, a mild sedative, & as a heart disease prevention aid. Tarragon is an herb which has a flavor that resembles licorice. ChaCha again soon! [ Source: http://www.chacha.com/question/what-do-you-use-tarragon-for ]
More Answers to “What do you use tarragon for
What is tarragon?
Tarragon is an herb used in flavoring food. It’s one of the main ingredients of Herbes de Provence. There is the Russian tarragon, German, French and Mexican tarragon.
What can you use to substitute tarragon spice?
Marjoram, or basil, they both have that licorice flavor
How Can You Use Tarragon In Salad?
Tarragon is used as a basis for salad dressing, but it has so many other uses also; it flavours the sauces that work as the foundation of many classical French cuisines like baernaise, rigavote and tartare. It also works as flavour enhancin…

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What do you use Tarragon for?
Q: It’s pretty strong
A: It can be strong in flavor but I like to use it alot with chicken dishes or veggies! I grabbed the recipies below from the taste of home web site.http://www.tasteofhome.com*********************************************************************************Tarragon ColeslawTHE tangy, tart dressing contributes to making this slaw more flavorful overnight or even the third day. Slightly colored by paprika, it’s an attractive addition with barbecue meats or any other meat dish.Ingredients: 1/2 cup sugar1/2 cup tarragon vinegar2 tablespoons olive oil1 teaspoon salt1 teaspoon paprika1 garlic clove, minced8 cups shredded cabbage (about 1 medium head)2 tablespoons minced fresh parsley Directions: In a jar with a tight-fitting lid, combine the sugar, vinegar, oil, salt, paprika and garlic; shake well. Place cabbage and parsley in a large bowl. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 8 servings. **********************************************************************************Tarragon Chicken SaladI clipped this recipe from the newspaper years ago. Packed with chicken and grapes, it’s a hearty salad that’s bound to become a favorite in your family.Ingredients: 3 cups cubed cooked chicken1 cup seedless red grapes, halved3/4 cup mayonnaise3 tablespoons chopped fresh parsley2 tablespoons milk1 tablespoon tarragon vinegar1 teaspoon dried tarragon1/4 teaspoon pepperSalt to tasteLettuce or hollowed pineapple halves, optional1/3 cup slivered almonds, toasted Directions: In a large bowl, combine chicken and grapes. Combine the next seven ingredients. Pour over chicken mixture; toss to coat. Cover and chill at least 30 minutes. Serve on lettuce leaves or in pineapple shells if desired. Sprinkle with almonds. Yield: 4-6 servings. **********************************************************************************Tarragon FlounderThis moist fish dish has a delicate herb flavor I enjoy. Plus, this easy recipe calls for only five ingredients.—Donna Smith, Fairport, New YorkIngredients: 1/4 pound flounder fillets1/4 cup chicken broth1 tablespoon butter1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon1/2 teaspoon ground mustard Directions: Place fillets in a greased 11-in. x 7-in. baking dish. Combine remaining ingredients; pour over fish. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork. Remove to a serving plate with a slotted spatula. Serve immediately. Yield: 1 serving.
What types of herbs & spices do you use for chicken or beef or veggies or potatoes?
Q: Do you use certain herbs and spices only when you’re cooking chicken, or beef or veggies or potaoes?I want to start cooking more and I’m tired of just using salt & pepper.Please write next to each herb & spice what dish(es) you use them in:OreganoRosemarySageLemon PepperGarlic SaltAll SpiceSea SaltKosher SaltDillTurmericCardamomTarragonThymeBay LeavesCaraway SeedBasilCayenne PepperPaprikaCelery SeedClovesCorianderCuminCurry PowderGingerJuniper BerriesNutmegMustard SeedRed PepperChilli flakesPoppy SeedsRed PepperSaffronSesame SeedThanks in advance for all your help.
A: Oregano (fresh)- pastas,tastes great with tomato, egg, or cheese based foodsRosemary- potatoes, lamb, pork, chicken as seasoning or marinating Sage-seafood, vegetables, breadsticks, cornbreads, Top swordfish, tuna, steaks, chicken, and turkey pieces with Sagelemon butterGarlic Salt(very strong so use less)- beef/chicken seasoning, pasta sauces, almost anything you use regular garlic just use less of itAll Spice-meatloaf or hamburgers, add whole, cracked berries to marinades for chicken/pork, beef stew, pot roasts, or hearty bean soups, applesauce, fruit compotes, and oatmeal cookies Dill- sprinkle salads, vegatables, and dipsTurmeric (bitter flavor/scents of orange or ginger) -curries, rice and chicken dishesCardamomTarragonPaprika- chili, dry rubs, combine it with butter, margarine, or oil for a quick baste for fish or poultrCloves-gingerbread, cookies, applesauce, muffins, cakes, and other sweetsCoriander- curries, meat, and seafood dishes (blend of lemon and sage)Cumin- mexican soups, beef stews, sauces and bbq marinadesGinger- asian dishes, teas, and for sweet marinadesChilli flakes- over vegetables for spicy flavorRed Pepper- grilled veggie salad, rice & stir frying, flake form as seasoningSaffron- Use it in Italian risottos, Spanish chicken and rice, French seafood stews and Scandinavian sweet breads.Sesame Seed- stir fry dishes, sprinkle over veggies and saladsCheck this website . . .Hope I helpedhttp://www.culinarycafe.com/Spices_Herbs/
Budget meal…Just made an awesome chicken stew…What do you think of these ingredients?
Q: Had a lot of veggies that were getting old in the frige and threw it all together. Write it as I added it: Before start stew use small pot- back burner: 1/2 cup of goya dry lentils, 1/3 cup of goya dry kidney beans. Cook them in 5 cups of water. Add teaspoon salt and one tablespoon of dill weed. after 1 1/2 hrs add to stew. Stew Pot: 1/8 cup of olive oil, Chicken for soup (inexpensive chopped up chicken mostly boney parts) Chicken inners (saved in freezer from a whole chicken) 1 tbspn salt, Medium heat- Patially brown chicken. Add One regular onion, 1/2 of white onion, 2 tblsps of shredded ginger root continue browning stirring frequently – lower heat one notch. 2 tblsp Cummin. (all diced) 2 Large Russert Potatoes, 1 qt water, 1 Parsnip, 10 sliced okras, 5 celery stalks, 10 baby carrots, 5 tspns seasame seed, small zucchini, 1/2 tspns black & red pepper, 2 tbspn honey/ tarragon/thyme, 1/2 cup diced Treat meat. 2 corn the cob-remove corn with filet knife, 1/2 cup whole parsley dicedForgot & corrections: Started out with 4 cloves of garlic finely diced. I also used some diced brocolli stalks and a diced turnip, I added 2 cups of Brocolli florets last in the stew. I also used a Romaine lettuce heart core diced. Thyme/ Taragon closer to one tablespoon not 2. Lentil/Kidney beans actually cooked 1 hour in own pot and then in stew for 1 additional hour. Btw, Stews are great you can add just about everything but the kitchen sink (diced). I served this over some egg noodles and i even added butter on second serving tasted awesome! I am stuffed. Sticked to your ribs budget meal is thumbs up for sure! Will freeze left overs for at least 4 more meals!Overall cooking time was about 2 hours. You got plenty of time to add veggies and start with the more fiberous ones first and work your way towards the fast cooking ones
A: Sounds yummy!! You did well.
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