Tarragon - All Natural - Organic Grown - 2 Ounces

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Tarragon - All Natural - Organic Grown - 2 Ounces

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Tarragon is a Eurasian herb in the Aster family. The English name derives from the French estragon, which means little dragon. Tarragon is an aromatic herb cultivated for its sweet, anise-like flavor. The fresh leaves and stems are used in cooking, and at least one master chef has declared that scrambled eggs with the right amount of tarragon are a bit of heaven. Tarragon imparts its flavor readily, and is one of the herbs often used in making flavored vinegars and oils. While dried tarragon is sometimes used as a seasoning, the drying loses much of the flavor of the herb. Instead, many herbalists recommend starting a plant from a cutting to keep inside throughout the winter.

We import much of our tarragon from France but it is also grown successfully in California. One of the more expensive herbs, "true" (or French) tarragon must be propagated by division and is dried in the shade to preserve the leaf color and essential oils. Another species is cultivated in Russia but is considered less desirable in flavor and appearance to true tarragon. A member of the sunflower family, tarragon only became well known in the sixteenth century. It was introduced to the United States in 1806.

Tarragon is often referred to as the lord of culinary herbs due to its dominance. The flavor is unique, somewhat like licorice and a bit minty, yet extremely intense. This herb is best used sparingly and added near the end of cooking to make the best use of its flavor. The bright green leaves of this shrub-like plant should be stripped from the woody stem before being used for cooking. Leafy branches do make an appealing garnish on the serving platter.

There are three basic types of tarragon: Russian tarragon, German or French tarragon, and Mexican tarragon. The Russian and French tarragons are actually varieties of the same plant: Artemisia dracunculus var. inodora and var. sativa respectively. Mexican tarragon, also know by various other names, such as Mexican Mint Marigold is Tagetes lucida. Russian tarragon is known for being more bitter, while French tarragon is described as sweeter and more anise-like. The French type must be grown from a root: it cannot be grown from seed. Mexican tarragon, with a similar taste to French tarragon, is used in the winter when French tarragon is difficult to come by.

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Tarragon is a regular component of fine herbs, a traditional blend of finely chopped fresh herbs, which also includes some combination of herbs such as chervil, chives, dill, parsley, and thyme. Tarragon may also be added to remoulade, a mayonnaise-based sauce characterized by the inclusion of capers and chopped gherkin pickles and served with cold meat or fish.

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