Tarragon is an underused herb in the US. This herb has a slightly bittersweet taste and smells much like anise (another favorite of mine). Fresh tarragon will kick up any chicken, pasta, egg, or vinegar dish without overbearing. The flavor is subtle, but significant. I also love nibbling on some fresh tarragon. The oils are a great breath cleanser. While native to Russia, tarragon today is predominantly produced in France. Speaking of France, tarragon is also one of the four major herbs in French cooking.
Marjoram, my second favorite herb is sometimes referred to as ‘Greek Oregano.’ It is true that marjoram is a type of oregano (in fact all marjorams are oreganos, but not all oreganos are marjorams). The marjoram that we use in the US is far superior to our oreganos. (In fact I do not like oregano, at all!) Part of the mint family…the minty flavoring is much more prominent in marjoram than oregano. Marjoram is also much sweeter and milder than oregano which can be too hot and overpowering. I love to dab a little marjoram in my lamb, veal, and soup dishes.
These two herbs – always underused in American kitchens – will bring your dishes to a more tasty level. Buy some and try nibbling the leaves, grind some up in a mortal with a pestle and lick the oils, then imagine smothering a lamb chop with marjoram or stuffing a chicken with tarragon and you’ll know what I’m talking about.
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