Tarragon
(Artemisia dracunculus)
Description
The plant, which grows to a height of approximately 1.5 metres, has narrow, pointed, dark green leaves. The leaves are dried when young, when they are pleasantly aromatic. Tarragon is one of the most aromatic herbs, and a favourite with the experts. The name is believed to come from the Greek word drákōn, meaning “snake” or “dragon”, due to its curled-up, snake-like root. Tarragon is available fresh, ground and pickled in vinegar.
Origin
Originally, tarragon is believed to have come from Central Asia. The plant grows throughout Europe and is grown in many gardens. There are two varieties: Russian tarragon and French tarragon.
Russian tarragon is not considered to be true tarragon, because it has a bitter taste, as opposed to the sweet, anise-like taste of French tarragon.
Did you know?
In the 13th century, tarragon was used as a breath freshener. Its other uses were only discovered in around the 16th century. Then it was used to treat dog bites and to stimulate the appetite.
A good combination to try is one of the so-called fines herbes, a classic French combination of tarragon, chervil, chives and parsley.
A less conventional use for tarragon was found by the pilgrims: they put it in their shoes in order to facilitate their journeys by foot.
Quality
Quality can be judged by the nice green colour, the strong anise-like taste and the proportion of ethereal oils. Fresh tarragon is available in summer, while dried and ground tarragon is available all year round.
Uses
Tarragon is a staple of French cuisine, used to flavour white wine sauce and béarnaise sauce, amongst other things. In poulet ŕ l'estragon, a typical French chicken dish, a large amount of tarragon is used. In Cajun cuisine, tarragon is added to carrot salad, mussels, oysters and marinades. It is also suitable for adding to vegetables, salads, sauces and egg dishes. In order to make the most of the aroma, it is recommended that the tarragon be added towards the end of cooking. Do not use too much, however, as it can be very dominant, and can easily overpower the flavours of other herbs.