Difference between revisions of "Tarragon"
From Cantr II Wiki
| (2 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
{{InterwikiLink:Tarragon}} | {{InterwikiLink:Tarragon}} | ||
{{Infobox:Resource | {{Infobox:Resource | ||
| + | | image=Artemisia dracunculus2.jpg | ||
| + | | resize=270 | ||
| gathered=160 | | gathered=160 | ||
| tools={{scissors}} | | tools={{scissors}} | ||
| Line 16: | Line 18: | ||
==Uses for tarragon== | ==Uses for tarragon== | ||
| − | |||
Tarragon can be used to make: | Tarragon can be used to make: | ||
| − | |||
* some [[apothecary mixtures]] | * some [[apothecary mixtures]] | ||
| + | * [[asparagus soup]] with [[asparagus]] and [[milk]] in a [[Tajine#Making_asparagus soup|tajine]] | ||
* [[chateaubriand]] with [[beef]] and [[wine]] on a [[Campstove#Cooking_chateaubriand|campstove]] | * [[chateaubriand]] with [[beef]] and [[wine]] on a [[Campstove#Cooking_chateaubriand|campstove]] | ||
* [[dry tarragon]] using a [[Drying_rack#Drying_tarragon|drying rack]] or a [[Desiccator#Drying_tarragon|desiccator]] | * [[dry tarragon]] using a [[Drying_rack#Drying_tarragon|drying rack]] or a [[Desiccator#Drying_tarragon|desiccator]] | ||
| − | * [[grilled trout]] with [[Rainbow trout|trout]] and [[lemons]] on an [[Hibachi#Grilling_trout|hibachi]] | + | *[[escargot]] with [[snails]] and [[garlic]] in a [[Convection_oven#Cooking_escargot|convection oven]] |
| + | * [[grilled trout]] with [[Rainbow trout|trout]] and [[lemons]] on an [[Hibachi#Grilling_trout|hibachi]] | ||
* [[honey]] using a [[Beehive#Collecting_tarragon honey|beehive]] | * [[honey]] using a [[Beehive#Collecting_tarragon honey|beehive]] | ||
[[Category: Herbs]] | [[Category: Herbs]] | ||
Latest revision as of 23:59, 28 November 2016
| Interwiki |
|---|
|
български • Deutsch • English • Español • Esperanto • Français • Italiano • Lietuvių • Lojban • Nederlands • Polska • Português • Русский • Suomi • Svenska • Türkçe • 中文 |
| ||||||||||||||||||
Uses for tarragon
Tarragon can be used to make:
- some apothecary mixtures
- asparagus soup with asparagus and milk in a tajine
- chateaubriand with beef and wine on a campstove
- dry tarragon using a drying rack or a desiccator
- escargot with snails and garlic in a convection oven
- grilled trout with trout and lemons on an hibachi
- honey using a beehive
