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Tarragon: a strong and pungent flavour

Tarragon, from Asia Minor to Italy

Artemisia Dracunculus, an aromatic herbaceous plant belonging to the Asteraceae family, is the source of tarragon, a spice that is native to Central Asia.

Because of its shape, which resembles a tangle of snakes, tarragon is also known as dragon herb. It is recognised by its little green-yellow flowers, which in their inflorescences resemble the cob. But the leaves are a vivid emerald green.

Some experts claim that the ancient practice of employing tarragon as an antidote to dangerous snake bites is what gave rise to this moniker.

Widely cultivated in Russia and Siberia, tarragon has also adapted to our home climate. It can be planted and grown in pots for home use, growing better certainly in the northern regions, even if it is difficult to find it as a wild plant.

This spice has numerous medicinal benefits and is frequently used in French cooking to improve a wide variety of meals. It can also be used in place of salt.

An additional herb for cooking

One of the best culinary herbs is tarragon, sometimes known as estragon; it is related to mugwort, southernwood, and wormwood. With little grey-green blooms grouped in flower heads and narrow leaves, this bushy perennial plant is around 90 cm tall. It requires well-drained soil, sun, or partial shade. In winter it should be cut and covered with manure to protect it from frost, or it can be removed from the ground in autumn and kept in a cold glass box for a winter supply. Tarragon tends to lose its scent if it grows in the inappropriate soil; thus, the soil needs to be refreshed every three or four years.

Real French tarragon rarely sets seed, if at all, and so must be grown by cutting or by dividing the tufts. It is often difficult to obtain good quality. Seeds are found in the Russian tarragon (Artemisia Dracunculoides), which is of poorer quality, has paler leaves and a different, more pungent flavour, and has little of the delicate and distinctive aroma that makes French tarragon valuable. Russian tarragon is commonly used in Persia as a salad garnish for grilled meats.

Tarragon is used especially in French cuisine, although in French markets, the supply is erratic and the Russian version has made its way in. It is rare in Italy; it is found only around Siena.

It is impossible to compare French tarragon to anything else, but since tarragon-flavoured vinegar is so well-known, let’s start there. This vinegar can be purchased, but it can also be made at home by adding quality white wine vinegar to a bottle filled with the herb that was gathered right before flowering. It needs two months to infuse; it is advisable not to decant, as this will help retain the scent. Tarragon vinegar has many uses, especially in salads and mayonnaise. It is also used as a flavouring for mustard.

When dried, it usually smells like hay. It can be frozen or put in glass; just put the leaves in jars, seal, and sterilize. For Béarnaise sauce, vinegar and fresh tarragon herb are necessary ingredients.

Fine herbs are a mixture of herbs that are widely used in French and Mediterranean cuisine. They are made up of tarragon, chives, chervil, and parsley. Then, depending on the period in which the mix is prepared, many other aromatic plants can be added.

The health benefits of tarragon

Often referred to as the “health spice,” tarragon is a powerful natural ally for human health. Its leaves are loaded with nutrients that are like cure-alls for the body: flavonoids, tannins, vitamins A, B, and C, and mineral salts. These are supplemented with the limonene, cineole, nerol, and estragole found in the essential oil that is consistently extracted from tarragon leaves. And then there are a myriad of beneficial and therapeutic properties that promote well-being for our body.

Dragoncello

Tarragon is a great natural digestive that helps with digestion by preventing bloating in the abdomen. In addition, it can be used as a natural antiseptic to treat oral cavity irritation and sore throats. Furthermore, tarragon is a good diuretic, promotes the purification of the body, and prevents loss of appetite. Very useful both for disinfecting wounds and for fighting bad breath as well as for enhancing the flavour of dishes, thus becoming a good substitute for salt for those who cannot consume it for health reasons. Finally, tarragon can be used as a calming and relaxing ingredient against stress and agitation.

Tarragon in the kitchen, a natural flavour enhancer

Tarragon, with its strongly and extremely spicy flavour, is regarded as the ultimate natural flavour enhancer because it falls somewhere between the distinct flavours of pepper and salt (to mention two common components). It is somewhat reminiscent of the flavour of mint or anise, so it can be used raw, especially for those who want more exquisite and intense flavours in the kitchen. However, it is not always easy to find it in the raw on the market. The dried one is considerably easier to find, and you can find it in almost any area that is dedicated to spices and aromatic herbs. This is ideal for people who like a more delicate flavour.

Tarragon is also very renowned for typical Tuscan preparations. It offers itself as a spicy condiment that adds taste and flavour to salads, potatoes, tomatoes, bean soups, asparagus, and fresh cheeses, as well as fish meals, omelettes, and grilled meat. It is used in combination with vinegar and butter for flavouring. As far north as Siena, where its classic tarragon sauce is produced using its leaves, breadcrumbs, oil, and vinegar, it is also commonly used as a foundation for several sauces, including béarnaise and tartare.

A tip? Try it with parsnip and pink peppercorn sauce or in quinoa and tarragon soup. A tasty, nutritious, and very simple to prepare first course. It is midway between the inventive and the traditional, the imaginative and the rustic. The reason for this lies in the presence of “key” foods of popular Italian cuisine, such as potatoes, cauliflower, and celery, but also in the presence of two particular foods: quinoa and tarragon.

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