Tarragon Recipes: 3 Cooking Ideas With The "Snake Weed"

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Tarragon – a versatile herb

Tarragon belongs to the daisy family of plants and exudes a light aniseed scent.

The kitchen herb tastes very spicy and sweet and has a slightly bitter taste due to the essential oils it contains.
It is mainly used in French and Italian cuisine but also refines any other dish.
The plant, also known as snake herb, is also used as a medicinal plant. It is ideal for cooking as it stimulates the digestive juices and thus aids in the digestion of heavy foods.

A tarragon sauce goes well with simple vegetable dishes but also goes very well with fish and chicken. You need 4 people:

2 sticks of fresh tarragon, some fresh parsley, and dill, 25g butter, 25g flour, 275ml water, 2 tablespoons dry white wine, 100ml whipped cream with 30% fat and a pinch of sea salt
Heat the butter in a saucepan while you wash the herbs and chop the tarragon, parsley, and dill into small pieces.
When the butter has melted, slowly add the flour, stirring to form a light-colored roux.
Remove the saucepan from the heat and slowly pour in the water while stirring quickly with a whisk.
Stirring quickly will prevent lumps from forming.
Place the pot back on the stove and bring the sauce to a boil, stirring constantly.
Add the chopped herbs and white wine to the sauce while stirring.
Let the sauce simmer for a few minutes and then add the whipped cream.
After about 5 minutes you can take the sauce off the stove and season it with sea salt.

For a delicious pea soup with tarragon, you need for 4 people:

1kg frozen peas, 2 tbsp coconut oil, 200ml coconut milk, 1 onion, 2 sticks of tarragon, mint leaves for decoration, and sea salt
Put the coconut oil in a large saucepan, let it melt, and meanwhile chop the onion into small pieces. Then fry them in the oil for a few minutes.
Add the peas and add a little water to the pot. The more water you add, the more liquid the soup will be.
Therefore, only cover the bottom and water later if necessary.
Cover the pot with a lid and cook the peas over low heat until soft, about 20-30 minutes.
Remove the pot from the heat, let it cool for a moment, and puree the peas with an immersion blender.
Wash and cut the tarragon into small pieces and add to the soup along with a pinch of sea salt.
Then stir in the coconut milk and garnish the pea soup with the mint leaves.

Tarragon is also very suitable as a herb for pizza. For a quick and healthy pizza you need per standard-sized baking tray:

For the dough: 200g chickpea flour, 400ml water, 1 tbsp melted coconut oil, a pinch of sea salt
For the topping: mashed tomatoes, 1 large zucchini, sliced, spinach leaves, tomatoes, 1 stick of chopped tarragon, mushrooms, 4 boiled eggs, chopped onions
For the dough, mix the chickpea flour with water, coconut oil, and sea salt to form a slightly liquid, smooth mass and place on a baking tray lined with baking paper.
Preheat the oven to 200° C for circulating air or 220° C for top and bottom heat and place the tray in the middle rack for around 5-10 minutes. The dough should be slightly firm when you take it out of the oven.
Now spread the dough with pureed tomatoes or a sauce of your choice and cover it with zucchini slices, spinach leaves, tomato slices, sliced mushrooms, boiled egg cubes, diced onions, and sliced tarragon. You can also choose the ingredients according to your wishes.
Now put the topped pizza back in the oven for about 10 minutes. If you turn on the grill function on your stove, it will also become very crispy.
When the pizza is ready, take it out of the oven, let it cool down a bit, and cut it into pieces. Now all you have to do is enjoy your meal.