Thursday, July 17, 2014


Tarragon may be either Russian or French derivative. French tarragon is generally considered best for the kitchen, but is difficult to grow from seed. It is best to cultivate by root division. It is normally purchased as a plant, and some care must be taken to ensure that true French tarragon is purchased. The Russian tarragon is hardier, but has a much weaker flavor. Tarragon is reputed to be a nurse plant, which is a plant that creates an environment more favorable for young seedlings to grow underneath it.
 Most herbs retain or increase in flavor when dried, but tarragon loses the potency of its flavor when dried. This may be one reason it is so frequently preserved in vinegar, which captures tarragon's essence and creates a tasty condiment that can be used in dressings, mayonnaise and as a zesty deglazing alternative to wine. When using tarragon in cooked dishes, it should be added at the end, as heat does decrease its flavor. Tarragon is one of the four fines herbes of French cooking, and particularly suitable for chicken, lasagna, fish and egg dishes.

PINCH OF WISDOM:  Christians, much like the tarragon plant, should create an environment favorable for young people to grow. As the young plant is nurtured so new or young Christians can be sheltered as they grow into strong, ready to be used Christians.

TASTE OF SCRIPTURE:  “Train up a child in the way he should go and when he is old he will not depart from it.”  Proverbs 22:6

Chicken Salad with Tarragon Recipe

            2 cups chopped, cooked chicken meat*
            1/4 cup dried cranberries, finely chopped
            1 stalk celery, finely chopped
            1 teaspoon lemon juice
            1/4 cup mayonnaise
            1-2 teaspoons dried tarragon (or 1-2 Tbsp fresh chopped tarragon)
            Salt and pepper to taste
* Poach about 1 1/2 lbs of skinless chicken breasts and thighs, preferably bone-in (for flavor), in a quart of salted (1 teaspoon) water, for about 20 minutes, or until the chicken is cooked through. Remove from water, let cool, remove bones, chop the meat into 1/2-inch to 3/4-inch cubes.
Mix all of the ingredients together. Adjust seasoning. Serve with lettuce for a simple salad, in a tomato that has been cut open for a stuffed tomato, or with slices of bread for a chicken salad sandwich.
Recipe source:


  1. I love this blog! I learn so much about spices, Christian living and get a good recipe besides.

  2. Thanks Pamela...I am working on this idea for a book. what do you think?

  3. Excellent idea. Love this concept for a book. Have you proposed it to AMG?