Mexican mint tarragon has a flavor very similar to French tarragon, although slightly richer; it also has small golden flowers. While Russian tarragon looks very similar to French tarragon, its taste is stronger and more bitter, and it's used most often to flavor drinks. As with many other herbs, there is a great difference between fresh and dried tarragon. This difference is even more distinguishable, however, since tarragon is a delicate herb and more volatile during the drying process.
Many chefs will not use dried tarragon as it has lost the fine and subtle characteristics that make fresh so appealing.
If using dried instead of fresh , 1 teaspoon should be substituted for 1 tablespoon. Fresh tarragon can also be dried at home, either slowly in an oven on warm no hotter than F or in a dehydrator. Tarragon is one of those herbs people tend to either love or hate, depending on whether they prefer the taste of licorice. But this herb has a complex flavor that brings more than just anise to the palate. It is a combination of bitter and sweet, with touches of vanilla, mint, pepper, and eucalyptus, distinguishing it from other licorice-tasting foods like fennel.
That being said, the French variety is mild, marrying these contrasting flavors together to create an elegant and delicate herb. Fresh and dried tarragon are used differently in recipes. When cooking with fresh, the leaves need to be rinsed and patted dry before use. They are then removed from the stem, which can be done simply by running your fingers along the stem from the top down. The leaves can be used whole or chopped but be careful as they bruise easily.
Fresh tarragon should be used raw or added toward the end of cooking; if left to cook a long time, the flavor will turn bitter. Dried tarragon is added early on in recipes but will not create the same effect as fresh due to its diminished flavor.
Fresh tarragon can be incorporated into salad dressings and sauces as well as chicken and potato salads. The Romans brought chives to England and today they still grow wild near Hadrian Wall. Cilantro refers to the leaves and coriander is the seed. The minty-anise taste of this leafy herb is one people either love or hate. Everyone will appreciate either taking a pass, or adding their own.
Dehydrated cilantro is disappointing so line up your recipes and use fresh! I start with the leaves, usually in pesto and garnishes. Next, I use the stalks and roots for soups, stocks, and in slow-cooking when making a bouquet garni. The root is edible and versatile. Chop for a salad, stuff it whole in a baked fish, and add to a stock or soup or slow-cooked dish for extra flavour.
Cilantro is a member of the carrot family and related to parsley. The seeds, known as coriander, were brought to Massachusetts by the British in Comfrey: is one of my most favourite herbs because of what it does for the environment.
Large prickly stalks and abundant leaves are high in nitrogen, giving any compost heap a well-deserved boost. Dill: a delicate caraway flavour with fragrant, fragile leaves.
With a fresh bunch of this herb, I find as many dill-worthy dishes to use as possible. Did you know: Dill is related to parsley and ancient Greeks often used the herb in recipes.
In fact, scientists have traced dill in food from as far back as BC. Mint: Middle eastern dishes use mint in salads, and if you ever get a chance to do the same — run with this change. The essential oil, menthol, cleanses palates with a fresh, light twist to leafy greens. As well, drop one or two dried mint leaves in a cup of hot water for a refreshing herb tea. The colour and flavour will have you converted and saving money on commercial tea bags. Ancient Greeks cleaned their banquet tables with mint.
Romans freshened their breath and Medieval monks cooked and made medicines. It turns out parsley is high in antioxidants. If you are a spring allergy sufferer , give your immune system a natural boost by sprinkling parsley on your food whenever you can. Packed with Vitamin C, parsley supports your body while it heals from cuts and scratches and helps build stronger bones and teeth.
Did you know : One single molecule of Vitamin C has 20 atoms. Vitamin K in parsley protects us from hardening of the arteries and heart disease. This vitamin prevents calcium buildup in blood vessels which becomes plaque. As well, Vitamin K is necessary for blood clotting and protects and strengthens our nervous system. Did you know, one molecule of Vitamin K has 79 atoms? I thought that was intriguing but even better; Vitamin K prevents cancer!
Did you also know, anyone with a leaky gut syndrome, autoimmune or inflammatory diseases should eat more parsley? How much parsley do you need to eat to gain these benefits?
Most studies agree two tablespoons of fresh parsley each day has the most benefit. Stronger herbs have hardy leaves, woody stems and their fragrance lingers for longer.
Their texture and essential oils balance rich meats such as duck, venison and lamb. And they stand up to the dense, earthy flavour of beets and tougher Swiss chard. Having said that, adding a pinch of a robust herb to a cooking oil can take bland tasting food like zucchini, pasta, or rice, and give them a plateful of personality.
Anyone who has eaten Italian or Thai food knows basil. This strong anise-sweet taste has, for me anyway, a pleasant peppery bite. Basil tastes best with tomatoes, pasta, chicken, and fish. Tear, snip or chop whole leaves. Blend to a paste or leave to marinate in a little extra virgin olive oil, salt, and freshly grated garlic. Did you know: Basil belongs to the mint family and helps keep flies away?
Best slow-cooked to bring out their subtle woodsy flavours, bay leaves work well with other herbs. Rosemary and thyme come to mind. And then there are the spices such as cinnamon quills, star anise, cloves, or nutmeg. Did you know: A fresh bay leaf is milder than a dehydrated one? As well, the Greek winged goddess, Nike, rewarded winners of speed and strength with wreaths made with the Bay Laurel. These same bay leaves became the emblem for the Olympic Games as a symbol for victory.
With a light liquorice flavour, fennel is fabulous and often forgotten. Their frond-like leaves are soft and delicate. Use both for an interesting salad.
Did you know: Fennel is in the famous Papiro Erbes , a medical compilation written years ago? Did you also know: Fennel has a male and female plant?
We tend to eat the rounder male! Related to oregano but sweeter and milder tasting. With hints of mint and citrus, marjoram is used in European and Mediterranean dishes. This herb does not like long cooking times, unlike oregano which can be slow-cooked for 10 hours.
Marjoram blends with most herbs and vegetables. If you want a unique taste — try fresh marjoram sprinkled on steamed spicy cabbage! Oregano has a stronger taste than Marjoram and is found in Italian and Greek cuisines. When paired with basil in a tomato sauce, perfection happens.
While the best substitute for fresh tarragon is really dried tarragon should you have it available , there are other options. Other green herbs like chervil, basil, and fennel seed also work well as fresh tarragon replacements.
If you had planned to use dried tarragon all along, then consider using dried dill, rosemary, oregano, marjoram, or anise seed instead. These aromatic dried herbs are much stronger than fresh alternatives, so less is required of any one of these tarragon substitutes via Marvelous Chef.
Mediterranean Greek oregano is typically milder than Mexican oregano, the former being used in pizza seasonings and the latter sometimes called for in chili recipes. What does oregano look like? The green leaves of oregano are flat and oval and can range from fuzzy to smooth. This herb is often mistaken for marjoram as they belong to the same family and look very much alike. The difference is in the taste oregano is mostly spicy while marjoram is lemony sweet.
Characteristics: Rosemary has a strong, even pungent, pinelike fragrance and flavor. Native to the Mediterranean region, rosemary gained popularity with Italian cooking in Tuscan favorites like schiacciata , a flatbread that is sometimes made savory with rosemary-infused oil, and chicken cacciatore. The herb pairs well with pork chops, poultry, and even fish, especially when grilled. Vegetarians can enjoy the herb in potatoes. For an unusual sweet-savory treat, consider rosemary shortbread cookies.
What does rosemary look like? Rosemary is a very unique-looking herb. It grows on woody stems as needles. Both the stems and the needles can be used for cooking the stems can flavor soups and roasts. Characteristics: Chives' deep-green hollow stems lend a refreshingly light oniony taste, which helps cut down on the heaviness of rich foods such as blue cheese and chive dressing and risotto cakes. When finely chopped, chives work well as a garnish. What do chives look like? Related to onions and other bulb vegetables, this herb looks a lot like lawn grass.
Characteristics: Its taste ranges from mild to slightly peppery with some touches of mint. Because of its pronounced flavoring, sage is a good herb to pair with foods traditionally considered heavy, rich, and creamy, like meats sausage , and certain dairy products such as cheese and cream ravioli with sage cream sauce , as well as sweet and savory breads cornbread. Unlike more delicate herbs, sage can be added in the beginning of the cooking process.
What does sage look like? Sage has light gray-green leaves that are soft and fuzzy to the touch. Characteristics: There are two varieties of savory: winter savory and summer savory. In general, savory has a peppery flavor, although winter savory is more pungent and stronger flavored than the summer variety. This herb has long been incorporated into European cuisines such as beans, meat, and poultry. What does savory look like? Its long and thin stalks grow delicate, narrow green leaves.
Characteristics: The tiny leaves on this low-growing woody plant work best in tandem with other herbs and spices such as basil, sage, and lavender. Thyme is a major ingredient in the classic French flavoring herbes de Provence.
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