Ingredient (english)

Dried tarragon

Dried tarragon

Dried tarragon (English Tarragon, French Tarragon, Italian Dragoncello, Spanish Tarragon) is also called snakes dragonant herb, or Dragon mugwort. These names probably originate from the superstition in the Middle Ages, when tarragon was carried to protect oneself from dragons and snakes. Tarragon originates from southeastern Europe, where there is still wild tarragon. Tarragon is now also cultivated in France and central Italy. Tarragon is usually sold dried and rubbed.

All data per 100 g:
Calories
Carbohydrates
Protein
Fat
336 kcal
43 g
23 g
7 g

Recipes with Dried tarragon

Asparagus with Bearnaise sauce
Asparagus with Bearnaise sauce is served with veal escalope with baked potatoes. Since the preparation is somewhat more complex, it is best to prepare all the ingredients for asparagus with sauce Bearnaise in advance. ...
Beans in dough coat
Beans in dough coat Clean the green beans, cover lightly with water and bring to the boil. Add some salt and cook the beans at medium temperature for about 15 minutes until firm to the bite. ...
Bearnaise sauce
Bearnaise sauce Sauce Bearnaise can be used in many ways. Melt the butter at a low temperature. ...
Berlin Sol Eggs
Berlin Sol Eggs Berliner Sol eggs can be kept for up to two weeks in the refrigerator. The longer the Berliner Sol eggs are cooked in the spice brew, the spicier they taste. ...
Cafe de Paris Butter
Cafe de Paris Butter is served classically with steak, but also tastes good as a bread spread with fresh baguette. For Cafe de Paris butter fill soft butter, tomato pulp and cognac into a mixing cup. ...
Cafe de Paris Fondue Sauce
Cafe de Paris Fondue Sauce tastes particularly spicy when it lasts longer. For the Cafe de Paris Fondue Sauce, pour sour cream with tarragon mustard, ketchup and cognac into a mixing cup and season with a few spritzers of Worcester Sauce, white pepper and dried tarragon. ...
Chicken in mustard cream sauce
Chicken in mustard cream sauce For chicken in mustard cream sauce in a pan heat oil. Brown chicken breast fillet vigorously from both sides. ...
gilthead Tuscan
Gilthead Tuscan Tuscan gilthead is baked in the oven and served with zucchini and paprika in tomato sauce. Remove gilthead and scale from tail to head. ...
gratinated asparagus
Gratinated asparagus is gratinated with spicy Gruyère and served with a creamy tarragon sauce. Peel the asparagus and cut off the woody ends. ...

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