Herb of the Week: French Tarragon (Artemisia dracunculus) 🌿Elegant, aromatic and a staple in classic French cooking, French Tarragon is one of the most prized culinary herbs. Known for its delicate anise-like flavour with hints of liquorice, it pairs beautifully with chicken, fish, eggs and creamy sauces.📜 A little history Tarragon has been used for centuries and is believed to have originated in Central Asia and Siberia before spreading across Europe through trade routes. The name tarragon comes from the old French estragon, meaning “little dragon” – historically linked to the plant’s twisted roots and the medieval belief it could treat snake bites.💚 Did you know? Unlike Russian tarragon, French tarragon has a much stronger flavour and is the variety chefs prefer for cooking.Ready to grow your own? 👉 Purchase here: www.hettysherbs.co.uk#herboftheweek, tarragon, frenchtarragon, herbgarden, growyourown, culinaryherbs, kitchenherbs, herblover, gardeninspiration, ediblegarden 🌿 ... See MoreSee Less
Yes… parsley in a cake 💚Flat-leaf parsley has a fresh, grassy note that sits somewhere between spinach and citrus zest - which makes it surprisingly good in bakes.🛒 You’ll need:For the parsley swirl:1 large handful flat-leaf parsley40g pistachios2 tbsp sugarZest of 1 lemon2 tbsp olive oilFor the cake:150g softened butter150g caster sugar3 eggs150g self-raising flour2 tbsp milk👩🍳 Method:Blend parsley, pistachios, sugar, lemon zest and olive oil into a bright green paste.Cream butter and sugar, beat in eggs, then fold in flour and milk.Spoon half the batter into a loaf tin, add dollops of parsley pesto, then top with remaining batter.Swirl gently with a knife.Bake at 170°C (fan) for 40–50 mins.🌿 The flavour:Fresh, lightly nutty, subtly citrusy - not “herby” in the savoury sense. Think pistachio cake with a clean green twist.Unexpected? Absolutely. Delicious? Surprisingly, yes. 💚Would you be brave enough to serve this at afternoon tea? ... See MoreSee Less
