teela brown
03-18-2008, 05:24 PM
Years ago I planted French tarragon in a big wine barrel in the backyard. One of the many good things about this herb is that it keeps coming back year after year from the same root stock. And seemingly, it keeps getting better the more mature the root stock becomes.
This year, it's embarrassingly plentiful and lush. It's tender and juicy, almost like baby spinach, and the fragrance is heavenly.
Last night I minced up a big handful, mixed it with sautéed shallots and soft butter, and stuffed it up under the skin of a butterflied organic chicken. The chicken was roasted until crisp on the outside and juicy inside and we devoured every bit of it at dinner and left no leftovers.
I also like to mince it up and add it to tartar sauce or beat it into eggs to make a very simple omelet aux fine herbes.
The thing is, I don't know anyone else who cooks with it or is familiar with it even by name, which is a shame. It's one of the best herbs going, and late winter/early spring is when it's prime. I'm up to my knees in tarragon, yet can't share it with anyone else.
This year, it's embarrassingly plentiful and lush. It's tender and juicy, almost like baby spinach, and the fragrance is heavenly.
Last night I minced up a big handful, mixed it with sautéed shallots and soft butter, and stuffed it up under the skin of a butterflied organic chicken. The chicken was roasted until crisp on the outside and juicy inside and we devoured every bit of it at dinner and left no leftovers.
I also like to mince it up and add it to tartar sauce or beat it into eggs to make a very simple omelet aux fine herbes.
The thing is, I don't know anyone else who cooks with it or is familiar with it even by name, which is a shame. It's one of the best herbs going, and late winter/early spring is when it's prime. I'm up to my knees in tarragon, yet can't share it with anyone else.