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TARRAGON
Tarragon is a small, shrubby herb, Artemisia dracunculus, in the
sunflower family. Two species are cultivated, Russian and French
Leaves
of the French variety are glossier and more pungent. Most commercial
Tarragon comes from dried leaves of the French Tarragon plant.
Traditional Ethnic Uses
Tarragon is commonly known as a flavouring for vinegar and is used in
pickles, relishes, prepared mustards, and sauces.
Tarragon also goes
well with fish, meat, soups and stews, and is often used in tomato and
egg dishes. Tarragon adds distinctive flavour to sauces.
Taste and
Aroma
Tarragon has a slightly bittersweet flavour and an aroma similar to
anise.
A Few Ideas
Tarragon adds flavour to egg and cheese dishes, light soups and fresh
fruits. To baste chicken, fish or seafood, blend Tarragon with butter,
chives, and lemon.
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