I got my first harvest basket (basically a CSA) last week and absolutely loved it! I ordered it from a small organic permaculture farm called Kai Farms about 1.5 hours outside Manila. It came beautifully packaged, everything labeled and wrapped in banana leaves. There was all sorts of things including a variety of herbs- basil, mint, parsley, dill, oregano, and tarragon. I use all of the other herbs often but never really cook with tarragon.
Tarragon has an anise or licorice flavor. We don’t often think of herbs having amazing health benefits but they do. They are like mini salads packed with nutrients and antioxidants. Tarragon helps with:
- Sleep – you can steep tarragon in water and make a tea before bed.
- Antibacterial- helps with bad breath
- Stimulates appetite and aids in digestion
- Relieves tooth aches
You can use any herb in the syrup- it would be great with mint or basil as well.
The cocktail is seriously delicious. The tarragon is not an overpowering flavor but more of a subtle herbal taste. The citrus is really refreshing, a little sweet with very balanced overall flavor.
I also got a ton of beens in my harvest basket, so comes the appetizer pairing! The green beans are similar to edamame as an appetizer. Make sure to get a nice charred color on them to really bring out the great flavor as well as a nice slightly crisp texture. You can set them out as an appetizer or you can serve them as a side dish at a BBQ, either way they will be delicious. You can substitute olive oil for the sesame oil but you will loose a lot of the Asian flavor that comes with the sesame.
Watch my Facebook video here if you want to watch of video of the recipe. I do a live video with a appetizer and cocktail recipe each Thursday night so don’t forget to follow me so you can don’t out!
The Recipe for Tarragon Gimlet:
- 1½ oz. Lambanog, Vodka or Gin
- 1 oz. Tarragon syrup
- ¾-1 oz. Fresh lime juice*
- ½ C. of water
- ½ C. granulated sugar
- 2 Tbsp Tarragon leaves
- Bring the water and sugar to boil in a small saucepan. Remove from the heat and add the tarragon leaves. Let infuse for a 4-5 hours, then strain through a fine mesh strainer. This can be stored in an airtight container in the refrigerator for up to a month.
- For the cocktail, simply shake the Lambanog, simple syrup and lime juice, top with sparkling water.
*When my citrus is going bad I juice it and freeze it in ice cube trays or clean egg cartons. This makes good ice cubes and won’t water down your drink!
Recipe for the Charred Green Beans:
- 5 green chili peppers
- 1 1/2 lbs. string beans, sugar snap peas
- 2 cloves garlic, minced
- 1″ piece of ginger, grated
- 2 Tbsp sesame oil
- Salt and pepper to taste
- Place chili peppers and green beans in a bowl and drizzle with sesame oil, garlic, ginger. Let sit and marinate for 30 minutes.
- Meanwhile, heat broiler t0 500 degrees. When done marinating place beans and/or peas on a rimmed baking sheet. Broil, undisturbed, until blistered all over, about 4 minutes. Let cool. Alternatively, you can place the bean mixture in a grill vegetable basket and grill until charred.
Cheers, enjoy! ~Amanda