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Description
Tarragon is the dried leaves of the herb Artemisia dracunculus.
The slender dark-green leaves have a pleasant anise-like flavor
and aroma.
Uses
Tarragon blends well with other spices. It is used sauces,
especially Bearnaise sauce and tarragon vinegar. In French
cuisine it is an integral part of fines herbes and dijon
mustard.
Origins
The primary sources of Tarragon are France and California. Both
have a similar flavor, but California Tarragon has a greener,
more uniform color and is cleaner.
Folklore
The English word "tarragon" originates from the French word
estragon or "little dragon," which is derived from the Arabic
tarkhun. Some believe the herb was given this name because of
its supposed ability to cure the bites of venomous reptiles,
while others believe the plant was so named because of its
coiled, serpent-like roots. Although alluded to briefly in the
13th century as a seasoning for vegetables, a sleep-inducing
drug, and a breath sweetener, tarragon did not become well known
until the 16th century. |
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