French
Tarragon (Artemisia dracunculus L.) is a perennial herb grown for its
aromatic leaves in seasoning, salads, etc. It belongs to the plant family Asteraceae
( aster family)
and originates from Central
Asia, probably Siberia. The plant was introduced to Europe in the
late Middle Ages and to Britain around 1548 although no-one knows exactly when
the aromatic varieties were first bred. The
name Tarragon is a corruption of the French Esdragon, derived from the
Latin Dracunculus (a little dragon)
a name which was given to the plant due to its root system which coils like a
dragon.
Processing
and cultivation of Tarragon
Tarragon
grows to
a height of about 2 feet and has long, narrow leaves. It blossoms in August, the
small flowers being yellow mingled with black rarely fully open. The roots
are long and fibrous, spreading by runners. It's a little tender and needs
protection during cold spells. It makes a good pot gown herb. Use the fresh
leaves from June to October. Any surplus can be frozen or dried. Freeze leaves
which have been stripped from the stems and wrapped in clingfilm. Dry complete
stems (with leaves, in a very cool oven, leaving the door ajar. Alternatively,
pick long stems, tie in bundles and hang upside down in a cool airy place for
2-3 weeks.
Cooking
with Tarragon
Fresh
Tarragon has a deceptively strong flavour and should be used sparingly. It makes it a wonderful addition topoultry and fish dishes, creamy herb sauces (and an essential in
Bernaise Sauce), green vegetables, and in particular, mushrooms. It is, however,
most popular for salads; frequently, it is used to flavour vinegar or oil for
salad dressings. It is also a component of the famous "Fines Herbes"
mixture (parsley, chives, chervil and tarragon).
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