HERB OF THE YEAR CELEBRATION

Celebrate the “2014 Herb of the Year” with a tasting & wreath making party as you learn about the Artemisias, especially French Tarragon, and its many uses in both savory and sweet dishes as well as in the garden and beyond plus Sweet Annie, a great everlasting herb for crafting! 

ARTEMISIA

The Artemisias are the largest group of plants with silver color.  Their foliage may be finely cut or lance shaped, feathery or needle-like, and silky, wooly, downy or velvety.  The aromas range from mild to pungent and may be piquant, citrusy or appealingly bitter.  Flower color also varies from white to yellow, light green or reddish brown.  For more information see the earlier post on “2014 Herb of the Year”

 

 

 

French Tarragon (Artemisia dracunculus var. sativa) is the only truly culinary Artemisia with wispy looking grey-green leaves which seldom flower, never set seed, but smell and taste of anise/licorice.  It is the “piece de resistance of all culinary herbs”, is part of the quartet of fines herbes along with chervil, chives and parsley and is used for vinegars, salads, soups and mustards.

 

BACKGROUND

• Called the "King of Herbs" by the French
• Native to Siberia and the Caspian Sea area, brought to Spain and reached France in the 14th century where it gained prominence throughout Europe

GARDEN

• Mid-green, narrow, aromatic leaves
• Needs a warm summer, a mild winter and good soil that isn’t too wet or dry in full sun or partial shade
• Good companion to most vegetables

 USES:

         CULINARY

• Famous for how it flavors vinegars
• Enhances fish, pork, beef, poultry, game, potatoes and most mainstream vegetables, goes well with lemons and oranges
• Can be used in place of salt for people on salt-restricted diets.
• Use it sparingly, since its flavor is strong and can dominate or overshadow other flavors
• Best to add it at the end, as heat tends to decrease its flavor

       AROMA

• The essential oil is used in perfumery, soaps and cosmetics

         HEALTH

• A versatile herb that appears to contain preventative substances for some viruses, settles upset stomachs, eliminates worms in children, numbs a toothache and could help with insomnia

       LANGUAGE OF HERBS

• lasting involvement

 

 

TASTING MENU

 

SALADS

CHIVE & TARRAGON SALAD: In a food processor, combine 1/2c mayonnaise, 1/2c sour cream, 2/3c chopped chives, 1 chopped green onion, 1 garlic clove, 1Tbs tarragon vinegar, 1tsp chopped fresh tarragon, 1tsp sugar and 1tsp Worcestershire sauce and blend until smooth. Season to taste with salt and pepper. Cover and refrigerate then combine with chopped mixed salad greens before serving.

SHRIMP WALDORF SALAD: Combine 1c mayonnaise, 2tsp Dijon mustard, 2/3c buttermilk, 4tsp lemon juice, 1tsp honey, 2tsp minced fresh tarragon, salt and pepper and whisk together.  Place 1 1/2lb chopped cooked shrimp in a large bowl along with 2 diced crisp apples, 2 thinly sliced celery stalks and 2c seedless red grapes, cut in half.  Add dressing, mix and then sprinkle with 1/2c toasted slivered almonds and 2Tbs chopped green onion.

CUCUMBER-ORANGE SALAD: Combine 1 peeled and thinly sliced cucumber, 1(11oz) drained can of Mandarin oranges and 1 thinly sliced Vidalia onion.  Stir together 2tsp sugar and 1/3c tarragon vinegar until the sugar dissolves then pour over the cucumber salad and toss well.  Add 1tsp chopped fresh tarragon and season with salt and freshly ground pepper. Chill before serving. 

SANDWICHES

ASPARAGUS PINWHEELS: Cream together 1-8oz cream cheese, 2tsp fresh tarragon, 1/4c grated Parmesan and 1/2tsp salt, then add 1 can asparagus spears, drained, and combine well.  Spread onto flour tortillas, add steamed fresh asparagus spears, roll up, wrap in plastic wrap and refrigerate overnight.  Cut wraps into 1” diagonal sections

TARRAGON EGG SALAD SANDWICHES: Hard boil 6-8 eggs, shell and cool.  Chop the eggs and combine with 1tsp finely chopped fresh tarragon, 1/4c mayonnaise, 2tsp Dijon mustard, and 1tsp seasoned salt.  Spread wheat bread with egg mixture and top with white bread another layer of egg mixture and then wheat bread.  Trim crusts and slice into fingers.  Sprinkle cut sides with additional finely chopped fresh tarragon.

TARRAGON CHICKEN SALAD CROISSANTS: Combine 2c diced cooked chicken breast, 1c thinly sliced celery, 1c seedless grapes cut in half and 1/2c raisins. Combine 1/2c yogurt, 1/4c mayonnaise, 2Tbs sliced green onions, 2Tbs minced fresh tarragon, salt and pepper and then mix gently with the chicken mixture.  Serve mini croissants.

SWEETS

BERRY-TARRAGON THUMBPRINTS: Mix 1c butter, 1/2c powdered sugar, 1tsp cinnamon and 1tsp vanilla until fluffy then add 1/8 tsp salt and 2 1/4c flour.  Refrigerate for an hour.  Roll dough into balls then place on greased cookie sheet and press centers with your thumb to make an indentation and bake at 350 degrees for 10-12 mins.  Cool and then fill with Berry-Tarragon Jam.
BERRY-TARRAGON JAM: Combine 4c sugar and 5c mashed strawberries and bring to a boil.  Add 1/2c finely chopped tarragon leaves, then simmer and stir often until thick.  Refrigerate.

CHOCOLATE TARRAGON TRUFFLES: Place 14oz semisweet chocolate chips in bowl.  Bring 1c heavy cream to scalding point and add to chocolate and allow to set 1-2 mins before stirring, then gently whisk until smooth.  Stir in 1/3c chopped fresh tarragon and 1/8tsp fine sea salt.  Pour into small bowl, cover and refrigerate several hours.  Use melon baller to make truffles, and then roll in unsweetened cocoa powder.

BERRY-TARRAGON CRUMBLE BARS: Mix together the 1 1/2c flour, 1/2c sugar, 1/2tsp baking powder, 1/4tsp salt and zest of half a lemon.  Add 1/2c butter and 1egg to the flour mixture until crumbly.  Press half the crumble dough in a greased 8”x8” pan.  Cover with the combination of 1/4c sugar, 2tsp cornstarch, juice of half a lemon, 2c fresh blueberries and 1Tbs chopped fresh tarragon and then with the other half of the crumble dough and pat down.  Bake for 35-40 minutes at 350 degrees until golden brown.  Cool before cutting into bars.

 

 

 

Sweet Annie (Artemisia annua) is an annual Artemisia which self-seeds with delicate foliage and a warm citrus aroma.  It is favored by everlasting flower arrangers for wreath bases and should be cut while still bright green.

 

 

 

 

 

“Do not forget to entertain strangers,

for by so doing some people have entertained angels
without knowing it.”

I Corinthians 10:31

LEMON HERBSCAPE

 

 

A whole world of flavor is in lemon-scented herbs.  They include edibles great for flavoring plus they add scent to bouquets and potpourri blends.  Each has its own characteristics that make it unique in the garden and on the table.  Combined they make a refreshing herbscape and may be visually enhanced with lemon-colored perennials such as “Moombean” coreopsis or “Moonshine” yarrow plus annuals such as yellow pansies. 

 

Against these many yellow hues, tangerine southernwood, a cultivar of Artemisia abrotanum, is a statuesque evergreen herb growing to 4 feet tall. When stroked, the ferny foliage yields a strong, aromatic scent with citrus or lemon overtones. Its semi-woody branches are one of the darkest greens in the garden and are useful any time of the year for flower arrangements.

Lemon Thyme (Thymus citrodora) - a lovely spreading mound of dark green leaves or a variegated version with yellow edged leaves great for salads, vegetables, fish & chicken

Lemon Balm (Melissa officinalis) - a foolproof herb that grows just about anywhere with a fresh picked lemon scent used especially for a soothing and relaxing tea with a dash of honey

Lemon Verbena (Aloysia triphylla) - by far the most robust lemon fragrance, but a tender perennial that’s best grown in a large pot and used chopped in cakes and cookies                                                                  

Lemon Basil (Ocimun basilicum citriodorum ‘Mrs. Burns’) - an annual treat with bright green large leaves and a bright lemon aroma and flavor that lends a zip to pesto and is also delicious in sauces for chicken.

Lemon Mint (Monarda citriodora) - an annual with a distinctive combination of lemon and mint used to garnish beverages and dried for arrangements

Lemon Geranium (Pelagonium crispum) - crisp and crinkly small leafed scented geranium with distinctive lemon scent and used to line lemon cake pans or as a potpourri base  

Lemon Grass (Cymbopogon Citratus) - a structural element in the garden with its tall spiky leaves, it is commonly used for its sharp lemon flavor in stir fry and tea

“Lemon Gem” Marigolds (Tagetes tenuifolia) - an annual with small yellow lemon-scented edible flower petals with a spicy, citrus flavor

Lemon Catnip (Nepeta cataria ‘Citriodora’) -  a herbaceous perennial that has lavender flowers in spring, makes a fragrant tea and is used in sleep pillows and cat toys.

 

 

 “The earth is the Lord’s, and everything in it,
the world and all who live in it”

Psalm 24:1

2014 HERB OF THE YEAR

The genus Artemisia has been chosen “Herb of the Year” for 2014 by the International Herb Association. The IHA is a professional trade association providing educational, service and development opportunities for those involved in herbal endeavors. The Herb of the Year is chosen based on being outstanding in at least two of the three major categories: medicinal, culinary, or decorative.

The botanical name Artemisia comes from Artemis, goddess of the moon, who rules over the heavens at night and this is the largest group of plants with silver color.  Flourishing from spring to fall, these plants which are members of the daisy family (Compositae) are valued for their interestingly shaped foliage, which is often fragrant, drought resistance, cold hardiness, and range of form from round cushions to tall arching shrub-like forms and are grown mostly for medicinal, culinary or household and craft purposes.  Many came to this country with the colonists, however some are native to the Midwest and most are shrubby perennials requiring a sunny location and well-drained soil.  Their foliage may be finely cut or lance shaped, feathery or needle-like, and silky, wooly, downy or velvety.  The aromas range from mild to pungent and may be piquant, citrusy or appealingly bitter.  Flower color also varies from white to yellow, light green or reddish brown.

Southernwood (Artemisia abrotanum) has finely-cut, soft grey-green needles that resemble dill, a clean, lemony fragrance and is invaluable for covering hard soil in an exposed, sunny site where little else will grow.  It is an insect repellant used to repel moths and clippings are used to scent drawers and closets and may be steeped in vinegar for a skin freshener.

Wormwood (Artemisia absinthium) has silvery, grey-green ferny foliage and is the bitterest herb known with an unpleasant scent used to repel moths and fleas.  It was a favorite medieval strewing herb, used as a wormicide, an ingredient in homemade ink and the main ingredient in the liqueur absinthe – now outlawed.

 

Sweet Annie (Artemisia annua) is an annual Artemisia which self-seeds with delicate foliage and a warm citrus aroma.  It is favored by everlasting flower arrangers for wreath bases and should be cut while still bright green.

Mugwort (Artemisia vulgaris) has finely cut, silver backed green leaves with purplish stems and brown flowers.  It is used for crafts, tussie mussies representing luck to travelers, soothing foot baths and in sleep pillows to induce dreams.

 

 

Silver Mound (Artemisia schmidtiana) is a compact ornamental Artemisia with silky, shimmering foliage that forms mounds for borders and rock gardens.

Silver King/Queen (Artemisia ludoviciana) has lance-shaped, wooly aromatic white leaves and is native throughout the Midwestern United States as well as Canada and Mexico.  It is used in dried arrangements, burned to repel mosquitoes and called “estafiente” when added to Mexican cooking.  Native Americans called it “white sage” and used it for ceremonial and purification purposes.

 

French Tarragon (Artemisia dracunculus var. sativa) is the only truly culinary Artemisia with wispy looking grey-green leaves which seldom flower, never set seed, but smell and taste of anise/licorice.  It is the “piece de resistance of all culinary herbs.”

Its name is derived from the French word esdragon meaning “little dragon” which is probably a reference to the plant’s serpentine root system.  The plant is native to Siberia and the Caspian Sea area, was brought to Spain by invading Mongols and reached France in the 14th century where it gained prominence throughout Europe. 

Tarragon is not an ornamental plant, but is still a great herb to grow.  Ideally, it needs a warm summer, a mild winter and good soil that isn’t too wet or dry.  As a member of the Artemisia family, tarragon requires a dormant period during the winter, which is why it must be grown as an annual in the south.  Sprigs may be harvested anytime, but the main cuttings should be before a killing frost.  Tarragon retains its best flavor when chopped and frozen fresh in ice cube trays or frozen whole in zip-lock bags, but it can also be dried quickly on wire racks then stored in airtight containers.

 

With its unique flavor mix of licorice or anise with peppery hints, it enhances fish, pork, beef, poultry, game, potatoes and most mainstream, vegetables, goes well with lemons and oranges, can be used in cream sauces, herb butters, vinegar, mustards and mayonnaise and can also be used in place of salt for people on salt-restricted diets. Use it sparingly however, since its flavor is strong and can dominate or overshadow other flavors. 

 

HERB TIP

French tarragon is an important,
often used herb in French cooking
and is one of the essential ingredients
in Herbes de Provence,
bouquet garni and fines herbes
as well as Bearnaise sauce

 

TARRAGON MAYONNAISE
1/4c mayonnaise
2 green onions, thinly sliced thinly
1Tbs lemon juice                                                                                         
2 teaspoons snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
 
            In a small bowl combine mayonnaise or salad dressing, green onions, lemon juice, and 2 teaspoons fresh tarragon. Cover and chill.

FRENCH TARRAGON BUTTER COOKIES
1c butter
1c sugar
1 egg
1tsp vanilla
1tsp baking soda
2 1/2c flour
3Tbs finely chopped fresh tarragon or 1Tbs dried

            Cream butter and sugar, then add egg and mix well.  Add flour and soda, then tarragon and vanilla.  Roll into 2 long rolls. Refrigerate overnight or longer.  Slice 1/8* slices, sprinkle with sugar and bake at 350 for 10-12 mins.

 

 

"Every moving thing that lives shall be food for you.

I have given you all things, even as the green herbs.”

Genesis 9:3