In the Kitchen
Tarragon has an assertive, warm, licorice flavor identified with anise. It enhances fish, pork, poultry and vegetable dishes. It is used in salads and dressings to flavor vinegar, and also used in sauces, particularly bearnaise sauce. Care must be taken when adding tarragon so as not to overpower dishes.
In the Garden
Tarragon is a companion to eggplant. Plant it throughout the garden as pests do not like tarragon. Tarragon enhances the growth and flavor of vegetables planted nearby.
The name, Tarragon, means “dragon” and in medieval times was believed to cure the bites and stings of venomous beasts and mad dogs.
- 2Tbspcanola oil
- 1 1/2Tbspfresh parsley, chopped
- 1Tbspfresh tarragon
- 1/8tspblack pepper
- 1Tbsplemon juice
- 1/4cupwhite wine
- 1 1/2lbboneless, skinless chicken breast
- In a small bowl combine the oil, parsley, tarragon, pepper, lemon juice and wine.
- Pour over chicken and marinate for 2 hours in the refrigerator.
- Remove the chicken from the marinade and grill until chicken reaches an internal temperature of 165 degrees Fahrenheit.
This recipe series is sponsored by the Center for Nutrition and Healthy Food Systems at the UVM Medical Center, focused on building sustainable food in health care.