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06-07-2011, 08:18 PM
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#1
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Assistant Cook
Join Date: Dec 2010
Location: USA
Posts: 12
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Sage & Tarragon... I have no clue how to use them
I don't cook as much as I probably should but my husband loves me anyway! I planted my very first garden this year and I am growing some good stuff. One of my problems is I don't know how to use some of it or what to put some of it in... Sage & Tarragon being the two main things throwing me for a loop. I also have tons and tons of Basil (so much I've had to give some of it away). So my question(s) to you are: Sage, Tarragon (maybe Basil) how in the heck do you use it in your meals? What do you use it for? I'm not a real big meat eater (every now and then but not too often). Any suggestions would be highly helpful. Thank you in advance! 
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06-07-2011, 08:22 PM
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#2
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 28,908
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Sage is great with all kinds of poultry and makes Thanksgiving turkey stuffing taste like it does. A little goes a long way.
Basil. Basil pesto is a delicious topping for bruscetta or as a sauce for pasta. It's so easy to make. Fresh basil is also great in quick tomato sauces for pasta or as a topping on pizza.
I don't do much with tarragon.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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06-07-2011, 08:29 PM
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#3
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Executive Chef
Join Date: Jan 2011
Location: Southeastern, Ontario
Posts: 4,629
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Sage is really nice added to dishes when you pan fry the sage. A tomato-moz. panni with pan fried sage on top of the chees is lovely. French Tarragon has a licorice taste. A very nice way to use French Tarragon is to make a zucchini slaw:
Recipe Details
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"Writing is not necessarily something to be ashamed of, but do it in private and wash your hands afterwards." Robert A. Heinlein
"There's no educational value in the second kick of a mule." Anon.
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06-07-2011, 08:38 PM
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#4
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Head Chef
Join Date: Aug 2004
Posts: 1,415
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Tarragon is good with chicken, turkey, shrimp, salad dressings... Tarragon mayonnaise is good on sandwiches, etc.
Basil is great in pasta dishes, bruschetta, salads, soup...
Sage is good with roast chicken, turkey, pork...
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"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
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06-07-2011, 08:46 PM
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#5
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Executive Chef
Join Date: Jan 2011
Location: Southeastern, Ontario
Posts: 4,629
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Tarragon is also very nice with scrambled eggs, and with marinated cucumber slices.
__________________
"Writing is not necessarily something to be ashamed of, but do it in private and wash your hands afterwards." Robert A. Heinlein
"There's no educational value in the second kick of a mule." Anon.
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06-07-2011, 10:49 PM
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#6
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Master Chef
Site Moderator
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 9,068
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Tarragon is wonderful in any kind of sandwich salad. Tuna, egg, and chicken.
Sage as said before is what makes Thanksgiving stuffing taste right. Like Andy said don't overdo.
I love to make tea with fresh herbs. Basil is particularly delicious.
Did you plant some Thyme? Fresh is delicious in chicken broth. Snip the fronds and put them in whole then fish out the twigs and toss them.
Rosemary in the potato cooking water infuses the potatoes with flavor. Very aromatic.
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If you can't see the bright side of life, polish the dull side.
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06-08-2011, 10:33 AM
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#7
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Chef Extraordinaire
Join Date: Aug 2004
Location: joisey
Posts: 15,241
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tarragon and sage are also good on fish, especially in a marinade before grilling, or put in a foil pouch with the fish, or just a bit of fresh chopped over sauteed filets.
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in nomine patri, et fili, et spiritus sancti.
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06-08-2011, 10:44 AM
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#8
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Assistant Cook
Join Date: Sep 2009
Posts: 8
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A classic dish prepared with sage is Saltimbocca ( Saltimbocca - Wikipedia, the free encyclopedia). The traditional Saltimbocca is made with veal, but recently I've tried a version prepared with fish. It was also delicious.
Basil is one of my favorites herbs. It goes perfect with tomatoes, whether in a salad or in a sauce.
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06-08-2011, 11:23 AM
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#9
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Assistant Cook
Join Date: Dec 2010
Location: USA
Posts: 12
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Wow, thank you everybody. Hopefully the hubby's up for some new things!
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06-08-2011, 11:26 AM
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#10
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Executive Chef
Join Date: Jan 2011
Location: Southeastern, Ontario
Posts: 4,629
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Welcome to DC and I hope you stick around.
__________________
"Writing is not necessarily something to be ashamed of, but do it in private and wash your hands afterwards." Robert A. Heinlein
"There's no educational value in the second kick of a mule." Anon.
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