GARDEN CUISINE®
Naturally Grown Herbs
Terragon
Artemisia dracunculus satvia
Terragon grows well in full sun with well drained soil. It can grows to an avergage height of 18 tall. Terragon is commonly used in sauces or to season fish and chicken.
Recipes
Terragon Rice
1 hour 30 minutes
Ingredients:
3/4 cup uncooked instant rice
1 tbsp chopped fresh tarragon
3 green onions with tops, thinly sliced
1 tbsp chopped fresh chives
2 eggs
3 tbsp olive oil
3 tbsp distilled white vinegar
salt and pepper for taste
Directions:
Prepare the instant rice according to directions on the package. Place the eggs in a saucepan with enough cold water to cover. Bring the water to a boil and immediately remove from heat. Cover, and let the eggs stand in hot water for 10 to 12 minutes. Remove from the water, cool, peel and chop.
In a bowl, mix the cooked rice, tarragon, green onions, chives, olive oil, and vinegar. Season with the salt and pepper for taste. Cover, and chill for at least 1 hour in the refrigerator. Toss with the chopped eggs to serve.
Submitted by: Rosie
Tarragon-Cherry Cheesecake Muffins
55 minutes
Ingredients:
Filling:
6oz cream cheese
1 tbsp. minced tarragon leaves
3 tbsp. granulated sugar
Muffins:
2 cups all-purpose flour
1/2 tsp salt
1-1/4 tsp. baking powder
1/2 cup unsalted butter, softened
1-1/4 cups granulated sugar
4 eggs
1 tsp. vanilla extract
Directions:
Preheat oven to 375F. Grease top of muffin tin and place paper or foil muffin cup liners in muffin cups. Make filling: in a medium bowl, beat cream cheese on high speed until smooth. Beat in tarragon leaves and sugar until smooth. Set aside. Make muffins: in a medium bowl, thoroughly whisk together flour, salt, and baking powder. In a large bowl beat butter and sugar together on high speed until light a fluffy. Beat in eggs 1 at a time, beating well after each addition. Beat in vanilla. With a mixer on low speed, beat in flour mixture until barely blended. Divide half the batter among muffin cups. Divide filling evenly among cups, then the cherries. Divide remaining batter among cups, spreading gently to cover the cherries. Bake muffins for 25-30 minutes, until tops are golden and firm in the center. Cool pan on a wire rack for about 10 minutes; remove muffins to rack to cool completely. Store in an airtight container.
Submitted by: Tilly