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Tarragon

Recipe – “Yogurt Sauce with Herbs”

“Yogurt Sauce with Herbs”

“A Culinary Guide to Herbs, Spices and Flavourings”

by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson

 

 

1          large garlic clove, peeled and crushed

pinch of salt

¼         pint plain unsweetened yogurt

freshly ground black pepper

½         tablespoon each chopped fresh tarragon, chervil, chives and parsley

½         tablespoon chopped fresh herbs, to garnish

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Preparation time: 12 minutes, plus chilling

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This sauce is subtly flavoured with the classic fines herbes mixture.

  1. Put the garlic into a bowl, add the salt and mash together with a fork, to make a paste. Gradually beat in the yogurt.
  2. Taste and adjust the seasoning, then stir in the herbs, cover and chill in the refrigerator for a least 1 hour. Serve the yogurt sauce with grilled lamb chops, chicken pieces, or fish steaks, or with baked stuffed vegetables, sprinkling over the chopped herbs for garnish just before serving.

 

Variation:  Instead of the mixed herbs, use 2 tablespoons chopped fresh mint, or 2 teaspoons dried mint, and 2 tablespoons grated cucumber.   Serve with roast or grilled lamb, or meatballs.

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Recipe – “Herb Butter”

“Herb Butter”

“A Culinary Guide to Herbs, Spices and Flavourings”

by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson

 

3          oz.       unsalted butter, softened

3          tablespoons, chopped fresh parsley

1          garlic clove, peeled and crushed

1          tablespoon lemon juice

salt

freshly ground black pepper

 

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Preparation time:  10 minutes, plus chilling

 

  1. Cream the butter in a food processor or electric blender, or in a bowl using a wooden spoon. Add the parsley, garlic and lemon juice and cream again.  Season to taste with salt and pepper.
  2. Wrap the herb butter in cling film and chill in the refrigerator for about 20 – 30 minutes until firm. Unwrap and shape the butter into a neat roll about 1 inch wide, wrap again in a cling film, and chill in the refrigerator until hard.  Cut into thick slices and serve with grilled steaks, sole or plaice.

 

Variations:  Substitute the same amount of fresh tarragon, chervil, or dill for the parsley, or use 2 tablespoons chopped fresh mint, or 1 tablespoon chopped fresh sage.  For a mixed herb butter, use ½ tablespoon each tarragon, chervil, chives and parsley.

 

“Seasonal herbs for freezing”

“Seasonal Herbs for freezing”

“Traditional Home Book of Herbs” by Michael Janulewicz

It is suggested to package herbs in smaller quantities than you would with vegetables.   It is even suggested to put herbs into ice trays.

Don’t forget to date the package for freezing herbs.

Tarragon, Lovage, Fennel, Chervil, Chives, Dill, Basil, Marjoram, Mint, Sorrel, Marjoram & Parsley

“Herbs for Drying”

Herbs for Drying

“Traditional Home Book of Herbs” by Michael Janulewicz

 

Basil, Borage, Chervil, Tarragon, Rosemary, Mint, Dill, Chives,

Fennel, Lemon Balm, Sage, Salad burnet, Thyme, Bay

Southern France wrapped herbs for omelettes or herb sauces

“Fines Herbes” – combination of chervil, parsley, chives and tarragon, used in cuisine’s in France.  Southern France bumps it up a notch with saffron, oregano, basil, fennel, sage and often a truffle (chopped) is added.   These are often used in a herb sauce.

     (Resource – “A Culinary Guide to Herbs, Spices and Flavourings”)

    by “Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson”

Indoor Herbs in Pots

Indoor Herbs in Pots
 
Ornamental – Rosemary, Pineapple Sage & Lemon Verbena
 
Culinary – Thyme, Chervil, Chives, Basil, Parsley and Savory (winter), just to name a few
 
 
Reference: 

“Traditional Home Book of Herbs” by Michael Janulewicz

Herbs paring with foods

“Herbs for Flavor”
“Traditional Home Book of Herbs” by Michael Janulewicz
 
“Basil – tomato, eggs, meat”
 
“Chervil – eggs, chicken and fish”
 
“Dill – eggs, vegetables, fish”
 
“Hyssop – salads, pork”
 
“Lemon thyme – chicken and fish”
 
“Marjoram – potato, meat, fish”
 
” Rosemary – chicken and lamb”
 
“Savory – beans”
 
“Tarragon – chicken, tomato, vegetables”
 
 
*Finding a simple twig of parsley as a garnish on your plate”

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