I have a lot of tarragons growing in a pot and so far I have used it in vegetable stir-fries, and in inun-unan (paksiw) to remove the “langsa” of the fish. The aroma is strong yet calming so I prefer to use it as a warm tea every after meal.
Tarragon is a popular culinary herb in Mediterranean cuisine, and considered one of the four fine herbs in French cooking. It is best for chicken, egg and fish dishes. Here in the Philippines, this is used mainly as a medicinal plant rather than for culinary: it is said to remedy stomach pains, flatulence and to stimulate appetite. This herb is very rich source of Vitamin C, A, and B-complex that functions as anti-oxidants. It also is a good source of Calcium, potassium, Zinc, Iron and Magnesium (www.nutrition-and-you.com)
I concocted this drink in mind to tickle your sense of taste as well as your sense of smell. Tarragon gives that soothing aroma, while the cucumber, full of valuable mineral potassium just like bananas, will give you that pleasant, clean taste. Potassium according to my book, Juicing Smoothies and Blended Drinks, is a mineral needed for healthy nerves, brain health and good kidney function. It counterbalances sodium from salt and helps to lower blood cholesterol. And added here are the tiny tapioca pearls for that added texture and gustatory experience.
Here’s how to prepare:
1. Boil 3 cups of water and drop a few stalks and leaves of tarragon. Let it steep for a few minutes before removing from fire.
2. Sweeten it with 6 tablespoons of wild honey (in this case, I used the one I bought from Bohol Bee Farm). Adjust the taste as needed.
3. Let it cool to room temperature, or better chill it in the refrigerator.
4. Meanwhile, prepare the sago pearls. Boil one liter of water and add half cup of dried colorless tapioca pearls. Make sure to stir the bottom of the pan from time to time to prevent it from sticking, simmer it in a moderate heat for at least 20 minutes or until no white speck is visible in the pearls. Using a strainer, drain liquid and flush in running water so as not to cook further. Set aside.
5. Cut cucumbers into ¼ inch thick, the length should be an inch taller than the glass. Remove the seeds and retain the skin. Set aside and chill.
6. Fill ¼ of the glass with sago, insert at least two strips of cucumber, place ice cubes and pour the sweetened tarragon juice. Let the flavors of cucumber and tarragon combine for a few minutes before serving.
7. Garnish with fresh tarragon leaves, or fresh mint leaves if desired.
The cucumber strips will also double as swizzle sticks. Enjoy this healthy drink!