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In
fact, tarragon has minimal medicinal application, although
in the past it has been recommended as a diuretic, to promote
the menses, and for insomnia, fatigue, toothache, rheumatism,
flatulence and colic.
The botanical name, Artemisia, is derived from Artemis
(Diana to the Romans), the Greek goddess of the forest and
the hunt, daughter of Zeus and twin sister of Apollo. Artemis
was an early feminist, not taking any nonsense from men. When
Actaeon spied upon her bathing naked, Artemis responded by
having him turned into a stag, whereupon he was torn to pieces
by his own hounds. The image insinuates an unhappy fate for
those who don't control their emotions.
In the magical realm, tarragon is sacred to the feminine aspect
of the Universe. The herb is used to invoke Lillith (allegedly
Adam's first wife before Eve was created) and in kitchen magic
induces tranquility and compassion amongst the guests. This
is presumably contingent upon their being welcome in the first
place.
In the kitchen tarragon's mild licorice flavor wonderfully
enhances almost any food, but it is especially good with chicken
and fish. It is one of the four herbs in the French combination
known as fines herbes, the others being parsley, chervil
and chives. Tarragon's delicate flavor does not combine well
with muscular herbs like thyme, rosemary and sage.
In the garden tarragon is a semi-hardy perennial that needs
a sunny, well-drained spot in alkaline soil. The herb probably
originated in Southern Russia or Asia and requires a period
of dormancy in winter. It is believed that the invading Mongols
brought tarragon to Spain in the 10th-century. Mulch the herb
to protect the roots from frost. This will also prevent it
from resuscitating prematurely during a mid-winter warm spell.
French tarragon - the only species worth bothering with -
will not grow from seed, only from cuttings or root division.
Be wary of "tarragon seeds" as these are likely
Russian tarragon, a more vigorous species with coarser foliage
and deficient aroma and flavor. Mexican tarragon is not tarragon
at all, but Sweet Marigold. It has tarragon-like although
inferior taste, but it makes a good substitute in warmer climes
where French tarragon will not grow.
When you're ready to preserve tarragon, try freezing the herb
or making herbal vinegar with it. Although dried tarragon
is perfectly satisfactory in the kitchen, drying tends to
emphasize the anise-like taste at the expense of the herb's
natural complexity.
Here's a recipe for:
Tarragon Vinegar
· Enough sprigs of fresh tarragon to fill a one pint
or half-liter bottle
· 2 strips of lemon rind
· 1 whole clove
· White wine vinegar
Fill the bottle loosely with the tarragon, lemon rind and
clove. Then fill the bottle with vinegar. Keep for one month,
shaking the bottle occasionally. Strain and re-bottle, adding
a fresh spring of tarragon and enough vinegar to fill the
second bottle.
I like to add fresh or dried tarragon to rice when it's an
accompaniment to fish. When fresh tarragon is available, try
tucking sprigs of the herb under the skin of a chicken when
roasting.
Here's a simple recipe for two for:
Tarragon Chicken
· 4 skinless, boneless chicken thighs
· 2 Tbsp. butter
· 2 Tbsp. of fresh tarragon or two tsp. dried
· 1 large onion, diced
· 3 cloves of garlic, minced
· 2 Tbsp. whole wheat flour
· 1 cup of coconut milk
· 1 herb or chicken bouillon cube
· ½ cup of white wine
· Salt and freshly ground black pepper to taste
Dissolve the bouillon cube in the heated milk. Sauté
the onion in the butter until translucent, and then add the
garlic. While stirring the onion and garlic add the flour
to form a roux. Slowly add the milk to form a rich sauce.
Add the white wine according to desired taste and consistency.
Place the chicken thighs in the pan along with the tarragon,
cover and cook until well done, 20-30 minutes according to
the size of the chicken thighs. Before serving, add salt and
freshly ground black pepper to taste. Serve over rice.
Tarragon's unique taste blends well with berry fruit. It's
also the perfect herb to accompany poultry, so game birds
such as duck, goose or pheasant with a berry sauce cry out
for tarragon seasoning. Here's a recipe for duck, but it can
be tailored for any poultry dish.
Duck with Orange Blueberry Tarragon Sauce
· 1 medium-sized duck
· 5-6 sprigs of fresh tarragon
· 1 Tbsp. fresh tarragon leaves, chopped fine
· 2 cups of fresh (or frozen and thawed) blueberries
· 4-5 potatoes, peeled and halved
· 1 large onion, coarsely chopped
· ½ cup of orange juice (preferably fresh squeezed)
· Sea salt and freshly ground black pepper to taste
Remove
the neck and giblets from the duck's cavity and place in a
pot. Cut off the wings and excess fat from around the cavity
then add to the pot. Cover with water and simmer for about
one hour. Sprinkle the duck inside and outside with salt and
freshly ground black pepper. Cut slices into the duck's skin
and insert pieces of the tarragon sprigs. Place one tarragon
sprig into the duck's cavity. Place the duck in a large roasting
pan and place into a preheated 450F oven. Reduce the heat
immediately to 375F. After 30 minutes, skim off the excess
fat and arrange the potatoes and onions around the duck. Sprinkle
the potatoes and onions with salt and pepper and return to
oven. After one hour, pour off the additional accumulated
fat, leaving a little to allow the potatoes and onions to
brown nicely. Return to the oven. Reduce the heat if you're
concerned about overcooking. Personally I like all the elements
of this dish to be well-cooked. After allowing the stock pot
to cool a little, strain the stock and use a fat separator
to separate the fat. Pour one cup of the stock - reserving
the rest for another use - into a different pan. Add the blueberries,
orange juice and chopped tarragon to the stock. Stir over
medium-high heat until reduced to about one cup. Check for
seasoning. Sauce may be thickened with arrowroot or cornstarch
if desired. Take the duck from the oven and allow it to sit
for 15-20 minutes before carving. Carve slices off the breast
and legs and pour the sauce over the meat just before serving.
Serve with the potatoes and onions, which should be nicely
browned, along with a green vegetable such as spinach or broccoli.
Garnish with the extra tarragon springs.
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