Estragon (tarragon) - perennial herb of the family
Compositae. It grows mainly in Siberia and the Caucasus. Stems tarragon
grass with long outstretched leaves, like garlic,
length of 60-120 cm
Dark green leaf color. Serve spicy tarragon leaves and stems
fresh and dried. Tarragon flavor due to the presence in it of essential
Leaves and stems of tarragon in the food industry are used to
tarragon vinegar production and pickling cucumbers and green tomatoes.
Tarragon is used in cooking and also in the manufacture of
of dishes. Fresh or dried tarragon (chopped into a powder) is added
a soup with tarragon and sauces: spicy egg, tomato with tarragon, mayonnaise
with vegetables, sauce vinaigrette. Tarragon, mixed with parsley and celery
You can add all the filling soups before they leave. In addition,
Tarragon can be served separately on the outlet for holiday yogurt and cheese.
Mortgaging tarragon in warm meals during the manufacturing process.
Herbs tarragon gives the dish a nice taste ostropryany.
Norma bookmark fresh tarragon - 25-50 grams per meal, desiccated - 2-3 g.
Waste during the initial processing is 65%.