Tarragon
TTarragon (Artemisia dracunculus
L.) is a perennial herb and a relative to the Sunflower family plant
and there are two different breeds of Tarragon, Russian and French.
The word Tarragon is derived from the French word which means
"little dragon." There are two beliefs about how this nickname came
about; one is because back in early times it was thought that
Tarragon had the ability to cure venomous snake bites. Other thought
it got this name because of the distinct roots that the Tarragon
plant has that quite clearly resemble that of a serpent.
Tarragon has a somewhat bittersweet flavor to it, almost resembling
anise with that hint of licorice flavor to it. Traditionally,
Tarragon is used to flavor such things as vinegar, relishes,
pickles, mustard, and other various sauces.
Tarragon is used when preparing many sauces. If you have ever had
Béarnaise Sauce, you should have recognized that Tarragon is the
main ingredient in it. Tarragon is particularly suitable for
chicken, lasagna, fish and egg dishes in French cooking. In a pinch
it has been said that a substitute could be chervil, a dash of
fennel seed, or anise but the flavor will not be the same. Fresh,
lightly bruised sprigs of tarragon may be steeped in vinegar to
impart their flavor.
Sometime as early as the 13th century Tarragon became widely used
for seasoning vegetables, inducing sleep, and as a breath freshener.
Not until the 16th century did Tarragon become more widely known.
The Tarragon that is sold in the US today is not true Tarragon but
rather Russian Tarragon which is not nearly the same. True Tarragon
will be called French Tarragon and if you want to be sure that is
what you are getting it is best to grow your own.
Dried Tarragon is less flavorful because all of the active oils have
been dried out. It is best to use fresh Tarragon which needs to be
used rather sparingly because of its pungent taste. If you have
grown the Tarragon yourself and have harvested it then put it in a
Ziploc bag and stick it in the freezer. When it is time to use it
there is no need to defrost it but remember that heat intensifies
the flavor of Tarragon.
Many have claimed that Tarragon works well to induce appetite and
the root of Tarragon was once used to cure toothaches. It is linked
to medicinal uses for digestive aid and also for the prevention of
heart disease. It can be used to induce menstruation and can be used
as a sale substitute for people with high blood pressure. Further
medicinal purposes include use for hyperactivity depression, and as
an anti bacterial aid for cuts and abrasions.
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