Tarragon And Coriander - Great Plants For Culinary Dishes

Tarragon and Coriander create wonderful flavors in many culinary dishes. These spices have very different characteristics but their value in foods enrich poultry, pastries, veal, etc...

This is another page on spices and herbs and two more plant specimens that produces great flavor and aroma in kitchens and restaurants throughout the world.

Tarragon is native to southern Europe, Asia and eastern United States. The plant dates back in History to 500 B.C. and the Greeks used this spice for medicinal reasons. In the 16th century this plant became widely used in France.

Now it is used in just about every continent. This spice has two different varieties. Russian and French are identical in appearance. The Russian spice is less flavorful and chefs prefer the French plant due to its rich taste and aroma.

Tarragon is a very slow grower and will mature around one to two feet. It is considered a perennial and the root system spreads underground.

The stalks are a rich green color. The leaves are long and slender and produce an impacting aroma. This plant should be propagated by division or cuttings. This is done in the spring, and due to the spreading of its roots or runners space at least two feet apart. You can also take a stem cutting in the autumn season. The plant can take full sun or partial shade.

The soil should be well drained and rich in nutrients. In colder climates where the ground freezes, protect Tarragon with a heavy layer of mulch. Flowers appear but many times it is hard to identify them. The leaves should be harvested in early summer, as this is when their aroma and flavor peaks. It is best to use the Tarragon leaves when they are fresh. You can dry or freeze the leaves, but they tend to lose their color and flavor.

The Tarragon spice is wonderful in poultry, veal, different soups, salads, and seafoods. I use it in a variety of marinades as well as herb vinegar. It is one of the main ingredients in Bearnaise sauce as well as some salad dressings.

This plant also has medicinal value today. It creates a wonderful soothing flavor tea and will help relax the mind and body before bedtime. It can also aid in the improvement of digestion and can help promote your appetite.

Make sure you check with a professional before digesting this or any other plant specimen. You can keep it in a planter year around in your home. This is another one of my favorite fresh plants to have handy in the kitchen.

Coriander is an annual plant. It is also called Cilantro or Chinese Parsley. This plant has been used for centuries in North and South America, Europe, and Mediterranean countries.

This is a small plant and usually contains only one stem about twenty to thirty inches tall. The flowers appear in the summer months and have tones of pink, white or lavender color. The leaves take on a feather look and are very strong so use cautiously in culinary dishes. It is the seeds that are used whole or crushed that produce the flavor from this plant.

The seeds should be put in the ground in the springtime. This plant is known not to transplant well, so sowing the seeds are recommended. Coriander grows best in full sun or partial shade in a well drained soil.

The seeds are fast growers and should be placed two to four inches apart. If you want this plant throughout the growing season, sow the seeds continuously until the first frost. The stems may get large and you might consider staking them.

This is a great starting kit and you can grow your own herbs any time of the year. Great gift anytime of the year. Just CLICK on the photo and get all the details.

When the leaves reach about five to six inches long, you can begin to harvest them. Pick the leaves from the top part of the plant, as this will ensure new growth.

If you are using the fresh leaves, they can be kept in the refrigerator for up to one week, but the stems are suppose to be kept in water.

I recommend covering the tops with a plastic bag to ensure the best aroma. The seeds are best picked during the late summer months. You can collect the seeds from the mature flowers. It is important to scald these seeds for proper storage against insects.

The best way to do this is to take the entire plant, put it in boiling water and dry it in a bag. Once you have scalded the Coriander seeds, you shouldn't use them in any future garden.

If you are going to put this plant outside in your garden, make sure you plan, prep and plant Tarragon properly.

Coriander seeds have many culinary uses. The seeds are a main ingredient of curry powder. This spice is delightful in pastries, salads, ground turkey, beef, or chicken. It will spice up sausage as well as give a unique flavor to cooked fruit.

The leaves are used in many Mexican, Mediterranean and Chinese dishes. Add Coriander to stir fry or salsa and you will have an enjoyable dish for family or friends.

This spice is also used medicinally in southeastern mainland China as well as other countries. The leaves are known to help in alleviating different personal odors. Remember, Coriander has a strong flavor in its leaves, so use it sparingly.

The perennial Tarragon and annual Coriander plants can create wonderful additions to so many different dishes. They are inexpensive and if you enjoy cooking or are a chef, you know these two spices add aroma and flavor in your kitchen. Be creative and try these in your families favorite foods.