Tarragon...

Related species:
Russian tarragon

Tarragon is a warming herb that has seldom been used for medicinal purposes. At one time, it was considered a cure for toothache and an aphrodisiac. Tarragon contains essential oils, enzymes, tannins, minerals and iodine.

Tarragon is one of the most widely used herbs in cookery, both in its fresh and dried forms. It is essential to some classic sauces, such as Bernaise and tartare, and is the traditional garnish for eggs in aspic. It is an ingredient in fines herbs, mayonnaise, pickles, preserves and flavoured vinegars. The leaves do not dry successfully, but their flavour can be preserved in oils and vinegars. Tarragon complements other herbs, and adds a distinctive flavour to sauces, salads, and tomato, egg, chicken and fish dishes. Only a few leaves should be used at a time as they contain a strong oil that can easily dominate a dish.

There are two varieties of tarragon: French and Russian. It is a hardy perennial that thrives in a warm, protected site in the garden. The roots should be lifted, divided and replanted every 2 years in the spring, otherwise the flavour will deteriorate.

Ingredients:
2 avocados, peeled, diced and sprinkled with lemon juice
2 cups crab meat
1 cup finely diced celery
1 cup tomato paste
1 tablespoon chopped tarragon
1½ tablespoons gelatine
salt
pepper

Method:
Heat half the tomato paste and add the gelatine. Allow to soak for 5 minutes.

Mix together the diced avocado, crab meat, tarragon and celery. Season to taste. Stir the remaining tomato paste into the gelatine mixture and add to the other ingredients. Pour into an oiled mould and leave to set in the refrigerator. When firm, turn out onto a bed of watercress or parsley. Garnish with finely cut slices of cucumber sprinkled with dill.