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Tarragon

In season

Food Description:

The most desirable tarragon is the French variety, which has long, slender leaves and a delicate flavour with hints of licorice and anise. Russian and Mexican varieties, although more easily available, have inferior flavour.

General Information:

Category: Herb
To Buy: When buying fresh, avoid bunches with yellow flowers as they are not true French tarragon. Dried leaves should be cut into clearly-definable sections of narrow leaves.
To Store: Store fresh bunches in water in the fridge with a clean plastic bag pulled down over the leaves and secured by folding open ends under the base of the water container. They will keep for up to 5 days this way. Store dried tarragon in an airtight container away from heat, light and humidity.
Tips and Tricks: Popular in French cuisine, add tarragon to sauces for chicken, to egg dishes and to stuffings for poultry. Fresh leaves, deep-fried and served immediately, make a stylish garnish.

Nutrition (100 Grams):

Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Extremely High

Cooking:

Cooking Tips:

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



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