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French tarragon is the variety used for cooking in the kitchen [8] and is not grown from seed, as the flowers are sterile; instead, it is propagated by root division. Russian tarragon (A. dracunculoides L.) can be grown from seed but is much weaker in flavor when compared to the French variety. [7]
A living tradition, such as cooking, is always subject to variation and re-creation. For example, in his memoirs, the late Pierre Franey, former chef at Le Pavillon and long-time New York Times columnist, vividly recalled his trepidation when as a teenaged apprentice chef, he was ordered to prepare a simple "omelette aux fines herbes—three eggs, chervil, parsley, tarragon, chives—the first ...
Tarragon – perennial herb in the family Asteraceae related to wormwood. Thyme – culinary and medicinal herb of the genus Thymus. Vietnamese coriander (rau răm) – Persicaria odorata, the Vietnamese coriander, is a herb whose leaves are used in Southeast Asian cooking.
Working in a blender in 2 batches, puree the tomatoes with the vegetable broth, olive oil, tomato paste, red wine vinegar and sugar until very smooth.
Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring. This list does not contain fictional plants such as aglaophotis, or recreational drugs such as tobacco. It also excludes plants used primarily for herbal teas or medicinal purposes.
The Wonder Oven is kitchen editor-approved: And it's $20 off for Presidents' Day
Tartar sauce (French: sauce tartare; often spelled tartare sauce in the UK, Ireland, and Commonwealth countries) is a condiment made of mayonnaise, chopped pickles or relish, capers, and herbs such as tarragon and dill.
A. dracunculus (tarragon) is widely used as a culinary herb, particularly important in French cuisine. Artemisia vulgaris (mugwort) was used to repel midges (mug > midge), fleas and moths , intestinal worms, and in brewing (mugwort beer, mugwort wine) as a remedy against hangovers and nightmares.