What is Tarragon?

Tarragon is an Eurasian herb in the Aster family and its name can be pronounced either /TEHR UH GAWN /or /TEHR UH GUN /. The English name comes from the French tarragon , which means a small dragon. People speculated that the name concerns the shape of the twisted roots, or that it had a connection with animals at the same time, it is assumed that it will cure bites and stings both crazy dogs and other poisonous creatures.

There are three basic types of this herb: Russian, German or French and Mexican. Russian and French tarragons are in fact the varieties of the same plants: artemisia dracunculus var. Inodora and var. sativa . The Mexican Estragon, also known as various other names such as the Marigold Mint, is tagetes Lucida . The Russian variety is known for being more bitter, while French tarragon is described as sweeter and more similar. The French type must be grown from the root: it can not be suggested from seeds. Mexican Estragon, with a similar tasteAs French, it is used in winter, when it is difficult to come other types.

Some of the most famous uses of the Tarragon IT group with other herbs. Herbes de Provence , the traditional mixture of herbs from southern France, has no single recipe, but estragon is one of the spices often included along with Bay Leaf, Chevil, Marjoram, Mint, Oregano, Rosemary, Summer Spavory and Tym. Similarly, it is a regular part of the fines of herbes , a traditional mixture of finely chopped fresh herbs, which also includes a combination of herbs such as Chevil, chives, dill, hunting, parsley and Tyme. Tarragon can also be added to rémoulade , mayonnaise -based sauces characterized by the inclusion of caps and chopped cucumbers and served with cold meat or fish.

Tarragon use is also well known in vinegar and in sauce béarnaise , sauce made of egg yolks, butter, vinegar, knowsfor and shallots and used for eggs, fish, meat and vegetables. Also, although it is not traditional, this herb can be found in Garni bouquet , twigs tied in cottage cheese and are added to soups or steamed meat, which traditionally include bay leaf, parsley, thyme.