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Herb of the Month!

The herb of the month for April is Tangy Tarragon!  Tarragon has a peppery flavor with undertones of anise.  Tarragon is a great spring time herb that can be used in a range of recipes like egg dishes, vegetables, and lights soups. Read on for more information on tarragon, along with healthy recipes and fun facts!  

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While most herbs have a long history of use as medicines, and a equally long list of the ailments they were supposed to cure, tarragon's list is relatively short. This is most likely due to the fact that tarragon loses its aromatic volatile oils as the herb dries. Tarragon was used by the ancient Greeks as a remedy for toothache. Today we know that tarragon contains an anesthetic chemical, eugenol, which is the major constituent of anesthetic clove oil, making its use for temporary pain relief understandable.

During medieval times there was a belief, called the Doctrine of Signatures, which stated that an herb's appearance revealed its medicinal value. According to this philosophy, tarragon was thought to cure snake bites, due to the serpentine shape of its roots. Even tarragon's species name, dracunculus, comes from the Latin word for dragon, again referring to the shape of its root. which fueled the wide-spread belief that tarragon could not only ward off serpents and dragons, but could also heal snake bites.

• Chop tarragon with parsley, chives, and chervil to make a traditional seasoning blend known as "fine herbs", this aromatic blend enhances the flavors of egg, chicken and fish dishes and is a great base for salad dressing
  
• Unlike most herbs tarragon looses almost all of its flavor when dried. Tarragon is frequently preserved in vinegar which captures tarragon's essence and creates a tasty condiment that can be used in dressings, mayonnaise, and as a zesty de-glazing alternative to wine
  

• When using tarragon in cooked dishes, it is best to add it at the end of the cooking process, as heat will decrease its flavor

• Try tarragon in salads such as mixed greens, chicken, seafood and potato

• Vegetables that tarragon go good with are asparagus, beets, chilled green beans, carrots, cauliflower, onions, peas, summer squash, and zucchini

Tangy Tarragon Recipes!

Egg Salad Sandwiches
Makes 6 sandwiches 

For egg salad
8 large eggs
1/2 cup mayonnaise
3 tablespoons finely chopped shallot
1 1/2 tablespoons North Shore Living Herbs Tangy Tarragon
2 teaspoons tarragon vinegar or white-wine vinegar
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

For sandwiches
Mayonnaise for spreading on bread (optional)
12 slices seedless rye bread or 6 kaiser rolls
3 cups shredded lettuce or alfalfa sprouts

Make egg salad:
Cover eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, once boiling cook eggs for 9 minutes.  Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Peel eggs and finely chop.

Stir together eggs and remaining salad ingredients in a bowl with a fork.

Make sandwiches:
Spread some mayonnaise (if using) on bread and make sandwiches with egg salad and lettuce or sprouts.

Chicken with Tarragon Caper Sauce on Field Greens
Serves 4

1/2 cup mayonnaise
2 tablespoons white wine vinegar
2 tablespoons minced shallots
2 tablespoons chopped North Shore Living Herbs Tangy Tarragon
1 1/2 tablespoons drained capers

4 roasted, grilled, or poached boneless chicken breast halves
6 cups mesclun salad blend (about 4 ounces)
2 tablespoons olive oil
1/4 cup roasted red peppers from jar, thinly sliced

Whisk together mayonnaise, white wine vinegar, shallots, tarragon, and capers in small bowl. Season sauce to taste with salt and pepper.

Season chicken breasts to taste with salt and pepper. Toss mesclun in bowl with olive oil. Sprinkle with salt. Divide mesclun among 4 plates. Slice chicken breasts and fan atop salads. Drizzle tarragon-caper sauce over chicken. Garnish with red pepper slices. Serve immediately.

(recipe from Epicurious.com)

Tuna with Fresh Herb Aioli
Serves 4

1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped North Shore Living Herbs Basil
2 teaspoons chopped North Shore Living Herbs Savory Thyme
2 teaspoons chopped North Shore Living Herbs Tangy Tarragon
2 large garlic cloves, finely chopped
1/3 cup mayonnaise

4 7-ounce tuna steaks (each about 1 inch thick)

Whisk together first 6 ingredients in shallow dish for marinade. Place mayonnaise in separate small bowl. Whisk in 1 1/2 tablespoons marinade. Set aioli aside.

Sprinkle fish with salt and pepper. Place fish in marinade in dish, turning to coat evenly. Marinate 1 hour at room temperature, turning fish occasionally.

Oil grill rack. Prepare barbecue (medium-high heat). Grill fish to desired doneness, about 3 minutes per side for medium. Top fish with aioli and serve.

Potato Salad
Serves 2

1 1/4 pounds small new potatoes (1 to 2 inches in diameter)
1 hard-cooked large egg, peeled and chopped
3 tablespoons mayonnaise
3 tablespoons sour cream
1/4 cup finely chopped dill pickle
1 tablespoon finely chopped shallot
2 tablespoons Dijon mustard
1 Tablespoon finely chopped North Shore Living Herbs Tangy Tarragon 

In a large saucepan combine potatoes with enough water to cover by 1 inch and simmer until just tender, about 15 to 20 minutes. Drain potatoes and cool until they can be handled.

While potatoes are cooling, in a bowl combine remaining ingredients with salt and pepper to taste. Cut potatoes into 1/2-inch dice and gently toss with egg mixture. Serve potato salad chilled or at room temperature.