Tarragon's Origin Will Surprise You!

          Tarragon works magic with seafood, chicken & veal, but it can also create magical desserts

I will be in France in just a few days and I'm already looking forward to my first Wine-Knows' meal....which, by the way, will include a dish made with tarragon.   This herb is often associated with classical French cooking (e.g. Bernaise sauce is made with tarragon, as is the country's quintessential "fine herbs" blend).  Our first group dinner will be at jaw-dropping Chateau Bychevelle (Wine-Knows has leased the entire property for four nights).  The starter will be lobster poached in a tarragon-infused butter and white wine sauce.  While the French adore tarragon, the herb's origin is far from France. 

        3 Michelin star cannelloni of crayfish over a tarragon consummé served with a sprig of tarragon

Tarragon originated in either Siberia or Mongolia.   While the Greeks were using tarragon 500 BC for medical purposes such as toothaches, the herb seems to have worked its way into Europe's cuisine sometime after Genghis Khan's army invaded Europe in the 12th century.  While the Mongolians never made it to France, they did capture parts of Germany and Italy, both of which border France.  History indicates the Mongolians were chewing tarragon both to clean their teeth and as a sleeping aid.

The tarragon herb has an anise-licorice taste so it's understandable how chewing it morphed to using it in cooking.  While there are millions of recipes that use tarragon (in countries that range from the Middle East to Asia in savory and sweet recipes), the one that really stands out in my mind is Julia Child's veal scallopini with mushrooms:  Escalopes de Veau a l'Estragon (Mastering the Art of French Cooking, Volume 1, pages 367-8.)   If you don't have the book just Google the recipe as there are copies her recipe on the web.

One last tidbit.  Did you know that tarragon was a member of the sunflower family?

Sage Advice

Our garden is overflowing with beautiful sage.  I enjoy, especially at this time of year, cooking with this luscious aromatic herb which fills my entire home with intoxicating aromas reminiscent of the holiday season.  I also add sage to small floral bouquets, or frequently to my holiday table-scapes where it is not only adds elements of brilliant silver-purple color, but it is complimentary to many of the flavor profiles of autumn dinners.

Sage hasn’t always been a culinary item.  During ancient times it has been used to treat a variety of health conditions.  A member of the mint family, sage is still thought to have some medicinal value.  The Romans supposedly used it as both a diuretic and an antiseptic.  In fact, modern research shows that sage may enhance brain function.

Here are three of my favorite recipes for sage.  One is an ethereal cornbread that is sure to become a go-to for this time of year.  Julia Child’s veal and mushroom dish is another special one…note that I often substitute sage for tarragon.  The last one is a chicken recipe from an old Bon Appetit.  It’s always a crowd-pleaser.

Sage Cornbread: 

https://www.epicurious.com/recipes/food/views/sage-and-honey-skillet-cornbread-240376

Julia's Veal Scallopini: (remember to substitute sage for tarragon!)

If you don't have Julia's Mastering the Art of French Cooking, here's an online rendition:  

https://nataschaspalace.co/2015/07/24/julia-childs-veal-scallops-with-tarragon-sauce-recipe-and-my-200th-post/

Chicken with Olives, Carmelized Onions & Sage:

https://www.bonappetit.com/recipe/chicken-with-olives-caramelized-onions-and-sage