Best Beverage: Green Tea

Best Beverage: Green Tea:

About:

Green tea is a type of tea that is made from Camellian sinensis leaves that have not undergone the same withering and oxidation process used to make oolong teas and black teas. 

Green tea is loaded with antioxidants and nutrients that have powerful effects on the body.  Some believe it to be the healthiest beverage on the planet.  Its effects include improved brain function, fat loss, lower risk of cancer, and many other impressive benefits.

History:

The consumption of green tea has its legendary origin in China during the reign of Emperor Shennong.  A book written by Lu Yu in 600 - 900 AD(Tang Dynasty) is considered important in green tea history.  The Kissa Yojoki written by Zen priest Eisai in 1211 describes how drinking green tea may affect 5 vital organs, the shape of tea plants, flowers and leaves, and how to grow and process tea leaves.  

Healthe Benefits of Green Tea:

I.  Green tea contains bioactive compounds compounds that improve health.  It is loaded with polyphenol antioxidants including a catechin called EGCG.

II.  Compounds in green tea can improve brain function and make you smarter.  Green tea contains less caffeine than coffee but enough to produce an effect.  It also contains the amino acid L - theanine, which can work synergistically with caffeine to improve brain function. 

III.  Green tea increases fat burning and improves physical performance.  Green tea has been shown to boost the metabolic rate, and increase fat burning in the short term, although not all studies agree. 

IV.  Antioxidants in green tea may lower your risk of some kinds of cancer.  Multiple studies have shown that green tea drinkers have lower risk of various types of cancer including, breast cancer, prostate cancer, and colorectal cancer. 

V.  Green tea may protect your brain in old age , lowering your risk of Alzheimer's and Parkinson"s.  The bioactive compounds in green tea can have various protective effects on the brain.  They may reduce the risk of both Alzheimer's and Parkinson's , the 2 most common neurogenative disorders. 

VI.  Green tea can kill bacteria, which improves dental health and lowers your risk of infection.  The catechins in green tea may inhibit the growth of bacteria and some viruses.

VII.  Green tea may lower your risk of type 2 diabetes. 

VIII.  Green tea may reduce your risk of cardiovascular disease.  Green tea has been shown to lower LDL cholesterol as well as protect LDL particles from oxidation.  

IX.  Green tea can help you loose weight and lower your risk of obesity.  Some studies show that green tea leads to increased weight loss and may be particularly effective at reducing abdominal fat.

X.  Green tea may help you live longer.  Studies have shown that green tea drinkers are likely to live longer than non tea drinkers. 

So,  Drink up.  It's good for you !

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Foods That Help You Live Longer

Foods That Help You Live Longer:

These are Foods that are scientifically proven to help you live longer and healthier lives.  The information is from a video posted by Chiropractor Dr. Alan Mandell.

The foods listed foods are anti-inflammatory, high in antioxidants, high in fiber, and also high in Omega 3 fatty acids.  I believe you should include as many of these foods as you can in your diet for a longer and healthier life.  I have included links to posts from this blog next to most of the foods. 

1.  Leafy Greens (spinach, kale, arugula) 

https://fruitandveggiesense.blogspot.com/searchq=spinach   https://fruitandveggiesense.blogspot.com/search?q=kale

https://fruitandveggiesense.blogspot.com/search?q=arugala

2.  Extra Virgin Olive Oil

3.  Walnuts

4.  Avocados   https://fruitandveggiesense.blogspot.com/search?q=avocado

5.  Chia Seeds  https://fruitandveggiesense.blogspot.com/search?q=chia+seeds

6.  Oatmeal  https://fruitandveggiesense.blogspot.com/search?q=oatmeal

7.  Bell Peppers  https://fruitandveggiesense.blogspot.com/search?q=bell+peppers

8.  Blueberries  https://fruitandveggiesense.blogspot.com/search?q=blueberries

9.  Apples  https://fruitandveggiesense.blogspot.com/search?q=apples

10.  Hot Peppers

11.  Salmon

12.  Dark Chocolate (more than 75% cacao) https://fruitandveggiesense.blogspot.com/search?q=chocolate

13.  Coffee  https://fruitandveggiesense.blogspot.com/search?q=coffee

14.  Basil and Mint  https://fruitandveggiesense.blogspot.com/search?q=basil

                          https://fruitandveggiesense.blogspot.com/search?q=mint

15.  Green Tea  https://fruitandveggiesense.blogspot.com/search?q=green+tea

16.  Sweet Potatoes https://fruitandveggiesense.blogspot.com/search?q=sweet+potatoes

17.  Garlic  https://fruitandveggiesense.blogspot.com/search?q=garlic

18.  Yogurt  

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Sage

Sage:

About:

Sage (Salvia officinalis) is a small evergreen sub shrub of the mint family used as a culinary herb and also medicinally.  It is native to the Mediterranean.  There are over  500 varieties of sage, most are medicinally useful.  Sage leaves are grayish green in color with a silvery bloom color.  Sage has a savory slightly peppery flavor.  It appears in many European cuisines notably Italian, Balkan and Middle Eastern.  In Britain sage has been listed as one of the essential herbs along with parsley and thyme.   In 2001 sage was named "Herb of the Year" by the International Herb Association.

History:

The Greeks and Romans  were said to have highly prized the many healing properties of sage.  The Romans treated sage as sacred and created a special ceremony for gathering it.   Arab physicians in the 10th century believed that sage promoted immortality.  Europeans of the 14th century used sage to protect themselves from witchcraft.  In China in the 17th century sage was prized for the delicious tea that it makes.  Chinese were said to trade 3 cases of tea leaves for 1 case of sage leaves.

Uses:

Culinary:

Sage is traditionally used to flavor meats, poultry, and cheese dishes.  New potatoes are also excellent roasted with a handful of fresh sage leaves,  a little garlic and olive oil and salt and pepper to taste. 

Medicinal:

Analgesic,  Antibacterial,  Anti-cancer,  Anti fungal,  Antioxidant, Aromatic,  Astringent, Depurative,  Emmenagogue,  Nervine.

Season:

Sage is available year round. grown outside or in hothouses.  Sage is sold fresh, dried whole, or powdered

Selecting and Storing:

Sage is usually sold cut in bunches.  Look for fresh unwilted leaves that are on the green side, the older the leaf, the grayer it looks and the more likely it is to be bitter.  

Sage will keep a day or two if it is kept dry in an open plastic bag.

Quick Serving Ideas for Sage:

• Mix cooked navy beans with olive oil , sage, and garlic and serve on bruschetta
• Use sage as a seasoning for tomato sauce
• Add fresh sage to omelets and frittatas
• Sprinkle sage on top of pizza
• Combine sage leaves with bell peppers, cucumber and sweet onions with plain yogurt as a salad

So..... Eat up!  Enjoy!  I'll show you how.

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Anti-inflammatory Foods Primer

The information in this post comes mainly from research done at the University of South Carolina.



Anti-inflammatory Foods Primer

Chronic inflammation has been linked to cancer, heart disease, diabetes, arthritis, depression, and Alzheimer's.  Carbohydrates, fat, and cholesterol are among the food components most likely to encourage inflammation.

Here are foods that cause inflammation:

• Refined carbohydrates - white bread, pastries, pasta
• French fries - and other fried foods 
• Soda - and other sugar sweetened beverages
• Red meat - burgers, steaks, processed meats
• Margarine - shortening and lard

Anti-inflammatory Foods:

Magnesium, beta-carotene, vitamins A, B6, C, D, and E, fiber, omega-3 fatty acids, flavonoids, turmeric, and tea are the strongest anti-inflammatories.

Here are foods that are anti-inflammatory:

• Chia Seeds
• Wild fish (salmon)
• Turmeric
• Ginger                         
  
                                                               
• Garlic 
• Broccoli
• Dark Leafy green (Cruciferous-spinach, kale, collards)
• Extra Virgin Olive Oil
• Grapes
• Flax seeds          
  
  
• Papaya
• Apple peel
• Blueberries
• Tea (esp. green)
• Sweet Potatoes
• Cinnamon
• Greens (spinach, kale, collards, chard)
• Asian mushrooms
• Nuts (walnuts, almonds, cashews)
• Avocado             
• Hemp seeds
• Cayene pepper                          
  
• Kelp
• Tart cherries

Full descriptions of most of these foods can be found in articles of this blog.  Just put the item in the search box in the upper left corner of the page and click to be taken to the artcle.

If you found this post helpful, please share it.

So eat up!  Enjoy!  Food can also be medicine.

Pomegranates Revisited

Pomegranates Revisited:

About:

The pomegranate, Punica granatum, is fruit-bearing deciduous shrub or small tree that grows between 16-26 feet tall.  It is native to present day Iran and Iraq.  Today it is widely cultivated throughout the Mediterranean region of southern Europe, the Middle East, northern Africa and tropical Africa, and the Indian Subcontinent.  It is also extensively grown in South China and the drier parts of Southeast Asia.  It was introduced into Latin America and California by Spanish settlers in 1769.  It is currently cultivated in parts of California and Arizona.  Thomas Jefferson planted pomegranates at Monticello in 1771.  The name "pomegranate" comes from the Latin for apple (pomum) and seeded (granatum)  There are over 500 varieties.

Uses:

 The edible fruit of the pomegranate is a berry and is between a lemon and a grapefruit in size with a rounded hexagonal shape with a thick reddish skin.  Pomegranates are used in cooking, baking, for juices, smoothies, and alcoholic beverages.  

The pomegranate is opened by scoring the skin with a knife and then breaking it open.  The arils (seed casings) are separated from the peel and internal white pulp membrane.  Separating the arils is easier in a bowl of water as the arils sink and the inedible pulp floats.  Freezing the whole fruit makes it easier to separate.  You can also cut the fruit in half and score the outside rind 4-6 times.  Hold the half over a bowl and smack the rind with a large spoon.  In any case  do not get the juice on your clothes.  It stains terribly.

Cultural Symbolism:

The pomegranate is ripe with cultural symbolism.  Ancient Egyptians regarded it as a symbol of prosperity and ambition.  The Greek myth of Persephone, the goddess of the Underworld, prominently features the pomegranate. The number of seeds she is said to have eaten determined the number of barren seasons.  Among the Greeks it is traditional for a house guest to bring a pomegranate as a first gift, which is placed under or near the home altar.  Pomegranates are also prominent at Greek weddings and funerals.  In ancient Israel scouts brought pomegranates to Moses to demonstrate the fertility of the "promised land".  In Christianity the fruit broken or bursting open is a symbol of the fullness of Jesus's suffering and resurrection.  In China in older times the pomegranate was considered an emblem of fertility and numerous progeny.

My Story:

Growing up I rarely ate a pomegranate, but I do remember we called them "Chinese Apples".  In the supermarket  we received pomegranates packed in a flat box with little indentations for the pomegranates to sit in.  This would protect them from bruising each other.  It was also a nice presentation to use to display the fruit.  Persimmons and kiwifruit were also packed that way. 

Health Benefits:

Research has found pomegranates may be effective in reducing heart disease factors.  They not only reduce cholesterol, but  lower blood pressure and increase the speed at which heart blockages melt away.  Pomegranates are loaded with antioxidants.  A glass of pomegranate juice has more antioxidants than red wine, green tea, blueberries, or cranberries.  Pomegranates have been shown to have potent anti-cancer and immune supporting effects.   They have been shown to promote reversal of atherosclerotic plaque in human studies.   Pomegranates may have benefits to relieve or protect against depression and osteoporosis. 

Season:

In the Northern Hemisphere pomegranates are typically in season from September to February.  In the Southern Hemisphere they are in season from March to May.

Selecting and Storing:

Choose pomegranates with unblemished skin that are heavy for their size.   The heavy pomegranate has lots of juice.  Store at room temperature for six to seven days.  Under refrigeration a pomegranate will last 3 months or more, if it is in good condition.

So..... Eat up!  Enjoy!  I'll show you how.

Simple but Good:

Pomegranate Gelatin:

2 cups pomegranate juice (not from concentrate)

2 envelopes unflavored gelatin

2 TBS sugar

1/2 cup pomegranate seeds

Place 1/2 pomegranate juice in medium mixing bowl and sprinkle gelatin on top.  Set aside.

Place remaining juice and sugar into small saucepan and place on high heat.  Bring just to a boil.  Remove from heat and add to juice and gelatin mixture.  Stir to combine.  Place the bowl in the refrigerator and chill just until mixture begins to set up (approx 301 - 40 minutes).  Remove from the refrigerator and stir in seeds.   Place into 2 cup mold or 4 1/2 cup molds and chill until set.

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Pomegranates

Pomegranate:

The pomegranate is fruit-bearing deciduous shrub or small tree that grows between 16-26 feet tall.  It is native to present day Iran and Iraq.  Today it is widely cultivated throughout the Mediterranean region of southern Europe, the Middle East, northern Africa and tropical Africa, and the Indian Subcontinent.  It is also extensively grown in South China and the drier parts of Southeast Asia.  It was introduced into Latin America and California by Spanish settlers in 1769.  It is currently cultivated in parts of California and Arizona.  Thomas Jefferson planted pomegranates at Monticello in 1771.

The name "pomegranate" comes from the Latin for apple (pomum) and seeded (granatum)  There are over 500 varieties.  The edible fruit of the pomegranate is a berry and is between a lemon and a grapefruit in size with a rounded hexagonal shape with a thick redish skin.  Pomegranates are used in cooking, baking, for juices, smoothies, and alcoholic beverages.  In the Northern Hemisphere it is typically in season from September to February.  In the Southern Hemisphere it is in season from March to May. 

The pomegranate is ripe with cultural symbolism.  Ancient Egyptians regarded it as a symbol of prosperity and ambition.  The Greek myth of Persephone, the goddess of the Underworld, prominently features the pomegranate. The number of seeds she is said to have eaten determined the number of barren seasons.  Among the Greeks it is traditional for a house guest to bring a pomegranate as a first gift, which is placed under or near the home altar.  Pomegranates are also prominent at Greek weddings and funerals.  In ancient Israel scouts brought promegranates to Moses to demonstrate the fertility of the "promised land".  In Christianity the fruit broken or bursting open is a symbol of the fullness of Jesus's suffering and resurrection.  In China in older times the pomegranate was considered an emblem of fertility and numerous progeny.   Growing up I rarely ate a pomegranate, but I do remember we called them "Chinese Apples".

Research has found pomegranates may be effective in reducing heart disease factors.  They not only reduce cholesterol, but  lower blood pressure and increase the speed at which heart blockages melt away.  Pomegranates are loaded with antioxidants.  A glass of pomegranate juice has more antioxidanats than red wine, green tea, blueberries, or cranberries.

The pomegranate is opened by scoring the skin with a knife and then breaking it open.  The arils (seed casings) are separated from the peel and internal white pulp membrane.  Separating the arils is easier in a bowl of water as the arils sink and the inedible pulp floats.  Freezing the whole fruit makes it easier to separate.  You can also cut the fruit in half and score the ouside rind 4-6 times.  Hold the half over a bowl and smack the rind with a large spoon.  In any case  do not get the juice on your clothes.  It stains terribly.

Choose pomegranates with unblemished skin that are heavy for their size.   The heavy pomegranate has lots of juice.  Store at room temperature for six to seven days.  Under refrigeration a pomegranate will last 3 months or more, if it is in good condition.

So eat up!  Enjoy!  I'll show you how.
 

Lemons Revisited

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Lemons Revisited:

About:

 The lemon is oval in shape with a yellow textured skin. The fruit's juice, pulp, and peel, especially the zest are used for food.  

Uses:

The juice of the lemon contains citric acid which gives it a distinctive sour taste.  Lemon juice is used to make lemonade, soft drinks, and cocktails.  It is used in marinades and as a short term preservative on foods that tend to turn brown after being sliced, such as apples, bananas, and avocados.  Lemon juice and rind are used to make marmalade and liqueur.  Slices and wedges of lemon are used for both garnish and flavoring of food and drinks.  The leaves of the lemon tree are used to make tea and for preparing cooked meats and seafood.  The oil of the lemon is used in aromatherapy.  While research showed it does not influence the immune system , it may enhance mood.  The low pH of lemon juice makes it an antibacterial.   For a Reader's Digest article about 34 uses for lemons visit: http://www.rd.com/home/34-reasons-to-load-up-on-lemons/

History:

Lemons were known to the Jews of Jerusalem in the 90's B.C.  They entered Europe near southern Italy in the first century A.D.

My Story:

My personal remembrance about lemons is actually about grapes.  When I was in grade school in Bay Ridge Brooklyn, we lived in the second floor apartment of my grandparents' house.  Grandpa had planted some grapes in the backyard, presumably to use for wine.  Well, the grapes were a light green color with a thick skin.  They were really sour.  One day my brother and I decided to have some fun and we found that if you squeezed the grape, the pulp would shoot out the end. This we did with great relish.  After awhile the little girl who lived upstairs, about the age of our younger sister came out into the backyard.    We couldn't resist the temptation. So, we shot a couple of grapes at her.  She loved it and tried to shoot some back and said, "We're playing lemon!"  So now lemons remind me of shooting grapes with my brother back in Brooklyn.

      Season:

Lemons are available in the supermarket all year, but peak season is May, June, and August. 

Selecting:

Choose lemons that are heavy for their size and have skin with a finely grained texture.  The lemons should be fully ripened,  fully yellow with no green areas.  Avoid over-mature fruit with wrinkling soft  or hard patches and dull coloring. 

Rosemary

Rosemary:

About:

Rosemary, Rosarinus officinalis, is a woody perennial herb with  fragrant evergreen, needle-like leaves and white, pink, purple, or blue flowers native to the Mediterranean region.  It is a member of the mint family, Labiatae.  Its leaves look like flat pine-tree needles deep green on top and silver white on the underside.  Rosemary has a unique pine-like fragrant flavor that is balanced by a rich pungency,  a combination that evokes both forest and sea. 

Uses:

Rosemary is used as a decorative plant in gardens and has many culinary and medicinal uses.   Rosemary leaves are used as a flavoring in foods such as stuffings, and roast lamb, pork, chicken, and turkey.  The leaves, both fresh and dried, are used in Italian cuisine..  Herbal tea can be made from the leaves.  Rosemary oil is used for purposes of fragrant bodily perfumes or to emit an aroma into a room.  It is also burned as incense and used in shampoos and cleaning products.  

History:

According to legend rosemary was draped around the Greek goddess Aphrodite when she rose from the sea.  The Virgin Mary is said to have spread her blue cloak over a white-blossomed rosemary bush when she was resting and the flowers turned blue. The shrub then became known as the "Rose of Mary".  Rosemary has a very old reputation for improving memory and has been used as a symbol of remembrance during weddings, war commemorations, and funerals in Europe and Australia.

Nutritional Content:

Rosemary is high in iron, calcium and vitamin B6.  It is also a good source of vitamin A.  Rosemary contains a number of potentially biologically active compounds including antioxidants.  Rosemary contains substances that are useful for stimulating the immune system, increasing circulation, and improving digestion.  It has been shown to increase blood flow to the head and brain, improving concentration. 

Medicinal Uses:

Rosemary is used for digestive problems including:

• heartburn
• intestinal gas 
• liver complains
• gall bladder complains
• loss of appetite

It is also used for gout, cough, headache, high blood pressure, and age-related memory loss.

Rosemary is used topically for:

• preventing and treating  baldness
• treating circulation problems
• toothache
• eczema
• joint or muscle pain such as sciatica, myalgia, & intercostal neuralgia

Rosemary is used as antiseptic and anticellulite, wound healing, in bath therapy and as an insect repellent.  

Selection and Storage:

Whenever possible choose fresh rosemary over dried for its superior flavor.  The sprigs should look vibrantly fresh and should be deep sage green, and free from yellow or dark spots.  Store fresh rosemary in the refrigerator wither in its original package or a slightly damp paper towel, where it will keep for several days.  Dried rosemary should be kept in a tightly sealed container in a cool, dark, and dry place, where it will keep fresh about 6 months.

So..... Eat up!  Enjoy!  I'll show you how.

Serving Ideals:

• Add rosemary to omelets and frittatas
• Use rosemary to flavor chicken and lamb dishes
• Add rosemary to tomato sauces and soups
• Puree rosemary with olive oil as a dipping sauce for bread
• Add rosemary to just about any vegetable for roasting, especially potatoes

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Lemons

Lemons:

The lemon tree is a small evergreen tree native to Asia.  Lemons were known to the Jews of Jerusalem in the 90's B.C.  They entered Europe near southern Italy in the first century A.D.   The lemon is oval in shape with a yellow textured skin. The fruit's juice, pulp, and peel, especially the zest are used for food.  

My personal remembrance about lemons is actually about grapes.  When I was in grade school in Bay Ridge Brooklyn, we lived in the second floor apartment of my grandparents' house.  Grandpa had planted some grapes in the backyard, presumably to use for wine.  Well, the grapes were a light green color with a thick skin.  They were really sour.  One day my brother and I decided to have some fun and we found that if you squeezed the grape, the pulp would shoot out the end. This we did with great relish.  After awhile the little girl who lived upstairs, about the age of our younger sister came out into the backyard.    We couldn't resist the temptation. So, we shot a couple of grapes at her.  She loved it and tried to shoot some back and said, "We're playing lemon!"  So now lemons remind me of shooting grapes with my brother back in Brooklyn. 

The juice of the lemon contains citric acid which gives it a distinctive sour taste.  Lemon juice is used to make lemonade, soft drinks, and cocktails.  It is used in marinades and as a short term preservative on foods that tend to turn brown after being sliced, such as apples, bananas, and avocados.  Lemon juice and rind are used to make marmalade and liqueur.  Slices and wedges of lemon are used for both garnish and flavoring of food and drinks.  The leaves of the lemon tree are used to make tea and for preparing cooked meats and seafood.  The oil of the lemon is used in aromatherapy.  While research showed it does not influence the immune system , it may enhance mood.  The low pH of lemon juice makes it an antibacterial.   For a Reader's Digest article about 34 uses for lemons visit: http://www.rd.com/home/34-reasons-to-load-up-on-lemons/.

Lemons are available in the supermarket all year, but peak season is May, June, and August.   Choose lemons that are heavy for their size and have skin with a finely grained texture.  The lemons should be fully ripened,  fully yellow with no green areas.  Avoid over-mature fruit with wrinkling soft  or hard patches and dull coloring. 

Lemons have unique flavonoid compounds that have antioxidant and anti-cancer properties.  Vitamin C can be helpful in preventing development of artherosclerosis and diabetic heart disease.  So, always have lemons in your home. 

Eat up!  Enjoy!  I'll show you how. 

Tarragon

Tarragon:

About:

Tarragon (Artemisia dracunculis) is a perennial herb cultivated for use of the leaves as an aromatic culinary herb.  Tarragon is also know as "dragon wort".   The varieties of tarragon include French tarragon, which is best for culinary use; Russian tarragon which is more robust, but inferior in flavor.  Lastly, is wild tarragon which is inferior to Russian tarragon.  

Tarragon is one of the four fine herbs of French cooking, along with parsley, chives, and chervil.   It is particularly suited for chicken, fish, and egg dishes.  Tarragon is the main flavoring component in Bearnaise sauce.  Tarragon is thought to be originated in Central Asia, probably Siberia.  Tarragon is found natively in a number of areas in the Northern Hemisphere.  Tarragon has an aromatic property reminiscent of anise. 

Nutrition:

Tarragon is a rich source of vitamin C, vitamin A, and the B complex group such as folates, pyridoxine, niacin, riboflavin and others that function as antioxidants and co-factors in metabolism.  Tarragon is a notable excellent  source of minerals like calcium, manganese, iron, magnesium, copper. potassium, and zinc. 

Health Benefits:

Tarragon is one of the highest antioxidant food sources among  common herbs.   It is rich in numerous phytonutrients that are indispensable for optimum health.  Scientific studies suggest that poly phenolic compounds in the herb help lower blood glucose levels .  Laboratory studies show that compounds in tarragon extract inhibit platelet activation and adhesion to blood vessel walls  preventing clot formation which can cause heart attack and stroke. 

Medicinal Uses:

Tarragon herb has been used in traditional medicine for stimulating appetite and as a remedy for anorexia, dyspepsia, flatulence, and hiccups.  The essential oil (eugenol) has been in use in dentistry as a local anesthetic and antiseptic for tooth ache complaints.   Tarragon tea may help with insomnia. 

Availability:

Fresh field grown tarragon leaves are available during late spring and summer season.  Hot house grown is available at other times.   So, tarragon is available year round.  Of course, dried tarragon is available year round as well. 

Selecting ans Storing:

Fresh tarragon is one of the most perishable herbs.  Look for fragrant leaves with unwilted green leaves and stems.   Use immediately if possible.  Wash leaves in clean running water and pat dry with a paper towel.  Wrap in paper towel and store in the vegetable compartment of the refrigerator if necessary.  Dried tarragon should be stored in an airtight container in a cool dark place where it will stay for up to 6 months. 

So,  ... Eat up!   Enjoy!   I'll show you how.........................

Culinary Uses for Tarragon:

• Use to flavor white wine vinegar
• Excellent in salad dressings, vinaigrette, and marinades
• Snip over fresh tomatoes or English peas
• Add to chicken, fish, eggs, and sauces

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