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| | | Tarragon (Artemisia Dracunculus) |
Tarragon is small herbaceous perennial with glossy, dark green narrow leaves. It forms a tangle of stems up to 3 feet tall.
French tarragon, the variety most commonly used in cooking, is native to the Mediterranean region. Its name is derived from the French estragon, meaning "little dragon" due to its dragon like roots. In medicinal legends, it was used for treating snakebites and was said to prevent fatigue.
French tarragon has an anise like flavour and aroma and is one of the French fines herbes. Although it can be dominating, it is used in salads, dressings and other French combinations such as remoulade, tartar and béarnaise sauce. Tarragon complements fish, pork, beef, lamb, game, poultry, patés, tomatoes, potatoes, carrots, cauliflower, peas, soups, cheeses and eggs.
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