Tarragon, formerly known as dragon or dragun, is a plant species of the genus Artemisia and belongs to the daisy family. Tarragon is used as a spice plant. The dried tarragon leaves are obtained from the tarragon plant. Their intense, anise-like aroma is what sets tarragon apart and gives many plants a unique flavor. Tarragon is native to Europe and Asia. Human use of tarragon dates back to ancient Greece. Tarragon grows best in sunny locations on well-drained soil. When the tarragon plant flowers, the leaves are harvested and then dried. The shredded and dried form of the tarragon leaves makes it easier to use and also extends the shelf life and taste of the tarragon. The leaves of tarragon have a sweet aroma with hints of pine needles, anise or fennel. The taste is strong but balanced, with spicy anise and basil notes and a sweet aftertaste.
Use of tarragon leaves
The dried tarragon leaves are a particularly versatile spice that is used in many cuisines around the world. In French cuisine, tarragon leaves are an indispensable spice for preparing a Béarnaise sauce. To do this, the butter is melted, seasoned with the dried and shredded tarragon leaves, salt and pepper, white wine vinegar and egg yolk are added and stirred until creamy. Tarragon is often used to refine vinegar, mustard and butter. The tarragon leaves can be added to herb butter and served with a steak, grilled vegetables or grilled cheese. Tarragon leaves also go well with poultry, fish, vegetables, salads, green sauces, tomato soups or sauces and asparagus. Overall, shredded and dried tarragon leaves are an indispensable, classic spice in every kitchen. From French classics to your own creations, tarragon leaves can be used to enhance many dishes.
Origin: France
Storage:
Tarragon should be stored in a cool, dry and ideally airtight place to retain its intense aroma for a particularly long time.
