Harvest Sensations Fresh Tarragon

Tarragon hasn't had much of a showing around here.


The first time I used it, I didn't know what the heck I was doing and used them stems and all. The results were, well, not very good.


That was back when I assumed you're supposed to use the sprigs or stems. Harvest Sensations clearly describe the fact that you need to "pick the leaves from the tarragon sprigs."


Rinsing them first, I went ahead and picked the leaves from the sprigs.


It's not nearly as tedious and mind-numbing as picking oregano or thyme from their sprigs.


And then the tarragon is actually sort of nice looking when chopped. You'll want it like this in the upcoming tart or in the sauce for Chesapeake Bay Crab Cakes.


Omitting the tarragon from the sauce in a second take of the crab cakes is how I learned that tarragon itself isn't evil. It actually imparts a very slight anise/fennel flavor that is quite attractive.

Here's an interesting fact from Larousse Gastronomique:

An aromatic perennial plant originating in central Asia. Its name is derived, via the Arabic tarkhun, from the Greek drakontion (a serpent-eating bird) -- the herb was formerly reputed to cure snakebite.

Harvest Sensations Fresh Tarragon, available at Grower's Direct for $1.29/1-oz package.

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