I have a question on herbs? tarragon?

Question

I am growing my own herbs, I prefer to use fresh.

Can someone tell me what tarragon tastes like.

What dishes would you use it for?

Should I use it fresh or is it best dried?

If dried should it be crushed into flakes or ground into powder?

Or should it just be infused into oils?

Answer 1

it is kind of like a fennel, anise flavor. Or maybe licorice.

I usually use it for chicken dishes with white wine sauces. I also have a chicken marinade that is made with citrus juice (lime & orange, serrano pepper and tarragon)

And dried vs. fresh depends on the recipe. I do typically use fresh though.

I would leave the dried in flake form and crush as needed when using.

You can also infuse oil. Just entirely depends on what you want to use it for. Tarragon is a tricky herb. Not all people like it.And according to article attached, fresh is better. Dried usually loses its flavor.

Answer 2

Everyone will have a different perception,I love tarragon. I suggest you buy some and taste it, I also recommend fresh. Don't even think of infusing herbs with oil if you plan on storing them. Just buy them at the store. If not done correctly it can cause serious illness or death in the case of botulism. I don't mean to scare you but I rather would then have someone get sick...sorry. If your infusing an herb on the stove top right then and there to use in the next dish...well then I wish I was there to take in the beautiful aroma. Hope I could help.

Answer 3

Tarragon is interesting because it has kind of a sweet aromatic taste--not at all minty, almost a hint of licorice. It's very unique.

It's often used in white sauces with a touch of lemon to be served with chicken or fish. My only experience has been with dried tarragon, which maintains good aroma and flavor. You don't need to use much to get its flavor into the food--for me, too much is overwhelming. I would expect it to be more intense when used fresh. It usually comes in flakes in the dried form.

Because of its aroma it might be a good herb to infuse into oils, but you would probably only add small amounts of the infusion to other mixtures, because a little goes a long way.

Answer 4

http://www.sallys-place.com/food/columns/gilbert/tarragon.htm

Look here it will help...I promise