tarragon - Flavor Pairings - Farm.One (2024)

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Tarragon - Flavor Pairings - Farm.One? ›

Tarragon Sweet artichokes, asparagus, eggs, fish, potatoes, poultry, tomatoes, zucchini basil, chives, dill, parsley Fresh tarragon can keep for 4-5 days in the vegetable crisper of the refrigerator.

Tarragon Sweet artichokes, asparagus, eggs, fish, potatoes, poultry, tomatoes, zucchini basil, chives, dill, parsley Fresh tarragon can keep for 4-5 days in the vegetable crisper of the refrigerator.

Tarragon. A summery, piquant, mild aniseed-flavour. May drown the taste of other herbs, so use it sparsely with: Basil, parsley, dill, mint and thyme.

This wonderfully versatile herb also pairs well with fresh summer fruit, which coincides nicely with its natural warm weather growing season. Combine peaches or nectarines, apricots, and plums with tarragon to create fruit salads, baked desserts, and frozen treats like ice cream and sorbet.

Star anise has a distinct licorice flavor similar to that of anise or fennel, though it's not related to either of these spices. It pairs well with coriander, cinnamon, cardamom and clove. In cooking, star anise can be used whole or as a powder.

Tarragon has a subtle but pronounced taste, which goes well with foods we associate with spring: salmon, chicken, veal, rabbit, eggs and baby vegetables like artichokes, fava beans, asparagus and carrots. Leaves of tarragon inserted under the skin of a chicken before it is roasted permeate the flesh with its flavor.

Anything highly acidic, like tomatoes or citrus will help to balance the flavors. Sugar. Use sparingly, but add a small amount of sugar if tarragon is bitter. Red wine and vinegar.

Fresh tarragon is harder to mimic with a substitution than dried. If the recipe calls for dried tarragon, your options open up a bit. Dried marjoram, oregano, basil, dill, or even rosemary or fennel or anise seed (in a pinch) will work well.

Tarragon has a flavor affinity for asparagus, chicken, eggs, fish and seafood, mushrooms, mustard sauces, potatoes, poultry, salad dressings, salsify, tomatoes, and zucchini. Tarragon combines well with basil, bay, capers, chervil, chives, dill, garlic, parsley, and salad herbs.

Taking tarragon essential oil along with sedative medications used in surgery might cause prolonged sedation. Some sedative medications include pentobarbital (Nembutal), phenobarbital (Luminal), secobarbital (Seconal), thiopental (Pentothal), fentanyl (Duragesic, Sublimaze), morphine, propofol (Diprivan), and others.

What cheese goes well with tarragon? ›

These herbs don't detract from the flavor of the cheese; rather, they are strong enough to stand up against the strong flavor of the cheese. Brie is great with Chives, Basil, Parsley, and Tarragon.

Now, tarragon is most commonly used in the kitchen to dress up salads and fish sauces. Regardless, it's still the "king of herbs" in France.

After all, you will be drooling from that aroma of the nutty sweetness of nutmeg coupled with the bittersweet flavor of tarragon and sweet fennel that has been permeating throughout the house. The chicken is very tender and juicy and will be a new favorite of anyone who eats it.

anisatum. 4 Given the difficulty of distinguishing between these species, star anise should not be administered to children. In all infants with acute neurological or digestive symptoms with no known cause, we should inquire about the use of star anise in tea or as gripe water.

Cinnamon. Herbs and Spices: Pairs really well with basil, lemon zest, mint, and anise. Foods: Pairs really well with guava, mango, berries, citrus fruits, and pork belly.

Less is More: Tarragon's potent flavor can easily overpower. Start with small amounts and increase to taste. Balance is Key: Pair tarragon with rich ingredients like butter, cream, or eggs, and balance its sweetness with acidity from lemon or vinegar.

Basil. Herbs and Spices: Pairs really well with thyme, cardamom, anise seed, rosemary, nutmeg, oregano, parsley, sage, corander, anise, ginger, cinnamon, and tarragon. Foods: Pairs really well with citrus, zests, berries, tomato, carrot, beef, pork, and mozzarella.