Tarragon

Description

Tarragon is the dried leaves of the herb Artemisia dracunculus. The slender dark-green leaves have a pleasant anise-like flavour and aroma.

Did You Know?

The English word "tarragon" originates from the French word estragon or "little dragon," which is derived from the Arabic tarkhun. Some believe the herb was given this name because of its supposed ability to cure the bites of venomous reptiles, while others believe the plant was so named because of its coiled, serpent-like roots. Although alluded to briefly in the 13th century as a seasoning for vegetables, a sleep-inducing drug, and a breath sweetener, tarragon did not become well known until the 16th century.

Origins

The primary sources of Tarragon are France and California. Both have a similar flavour, but California Tarragon has a greener, more uniform colour and is cleaner. We buy our Tarragon from France.

Usage

Flavour classic sauce béarnaise with Tarragon.
Tarragon is superb in salads, with fish and with egg dishes such as omelette and eggs baked in cream.
Rémoulade sauce made with mayonnaise, mustard, chopped pickle, capers and Tarragon is traditionally served with fish, meat, poultry and vegetables.
Glazed carrots or carrot salad can be given a distinctive flavour with a sprinkling of Tarragon.