Artemisia dracunculus

Native to Siberia and western Asia, tarragon was unknown in Europe until the Arabs brought it during their rule over Spain.

In the 16th and 17th centuries, with the development of classical French cuisine, the use of tarragon in the kitchen expanded.

The best-cultivated variety is most often called French tarragon (or in Germany - German tarragon), to distinguish it from the inferior Russian tarragon.

Russian tarragon (Artemisia dracunculus var. Inodora, or sometimes A. Dracunculoides), is lighter in color, rougher in appearance and bitter in taste. It is best to avoid it. When buying a tarragon plant, make sure it says French tarragon on the label. If it does not say the variety of the plant, it is possible that it is Russian tarragon.

Mexican tarragon (Tagetes lucida) is a type of marigold that is most often used in the southern states instead of French tarragon. It has a more pronounced sweet taste.

FLAVOR

The leaves are sweetly aromatic, with hints of pine, anise and sweet root; the taste is strong but fine with notes of spicy anise and basil, leaving a sweet taste in the mouth.

Long cooking reduces the aroma, but the taste remains.

USED ARE fresh leaves and twigs.

PURCHASE AND STORAGE

Supermarkets sell tarragon in small quantities, so it is best to grow it. When buying a plant, avoid the Russian variety.

Young twigs will last 4-5 days in a plastic bag in the refrigerator, in the vegetable compartment.

To dry them, hang the bundle in an airy, dark place. Dried, it loses most of its aroma; freezing the leaves, whole or chopped, will retain more flavor.

USE IN COOKING

Tarragon is a basic ingredient in French cuisine, with fish, poultry and egg dishes.

If it is used discreetly, it gives a pleasant, deep note to green salads. It is very good in marinades for meat and game, for flavoring goat cheese and feta preserved in olive oil.

Whole sprigs can be used as a base under fish or with roast chicken and rabbit – "chicken with tarragon" – appears in almost every chef's repertoire.

One of the most versatile plant yeasts is made from tarragon and is most often used in mustards and butter.

Gives a fresh, herbal aroma to mushrooms, artichokes, summer vegetable ragouts; with tomatoes it is almost as good as basil.

Use tarragon sparingly and it will enhance the flavor of other herbs.

ESSENTIAL FOR spice blends of fine herbs (fines herbes) and similar herbal mixes, béarnaise, ravigote and tartare sauces.

GOOD WITH artichokes, asparagus, eggs, fish and seafood, potatoes, poultry, tomatoes and courgettes.

WELL COMBINED WITH basil, bay leaves, capers, chervil, chives, dill, parsley.