Post by Yoris on Apr 17, 2019 17:13:10 GMT -7
So, I tasted some fresh tarragon (a whole tarragon stalk). It was supposed to be French tarragon when planted, but it grows pretty tall (so, I'm not sure if it's French or Russian).
Anyway, it tasted like a mix between carrots and celery! The stem was tender down to about half-way to the ground. Unless it's toxic in large amounts, I don't see why you couldn't use it as a salad green (as opposed to a seasoning herb). However, some articles say it may be dangerous:
• nutritionfacts.org/2013/11/05/tarragon-toxicity/ (says it's mutagenic)
• www.webmd.com/vitamins/ai/ingredientmono-661/tarragon (says it contains estragole, which is said to be genotoxic)
On the plus side, I feel really good after having eaten it. Also, it's supposed to be good for relieving toothaches, and it's supposed to do other awesome things: articles.mercola.com/herbs-spices/tarragon.aspx
What does tarragon taste like? Now I know. I should make sure to taste it throughout the season to see if the flavor changes significantly.
See these articles:
I just want to point out that ours tasted nothing like vanilla, licorice, mint, eucalyptus, turpentine, or anise. It was not peppery. It was not bitter. It was about as sweet as celery. I didn't taste hay, either (although I've never tasted hay, to my knowledge; it didn't taste like hay smells). It tasted exactly like a cross between carrots and celery. I'm tempted to eat it with peanut butter.
In my experience cooking with this tarragon and with powdered or flaked French tarragon from the store, I haven't found it to overpower any other tastes. It has been pretty subtle (certainly not in the same league as ginger, sage, oregano, thyme, mint, cumin, rosemary, and black pepper, with regard to its ability to overpower), when used as a culinary herb, in my opinion, but it can make a big difference with chicken dishes. But then, I don't have the same tongue as whoever wrote the article; maybe it's as powerful as lemons to that person.
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