Tarragon Herb
Tarragon, or “French Tarragon” which is the variety most commonly used in cooking, is a small, aromatic herb with slender gray-green leaves, and is highly esteemed by the French who call it the “King of Herbs” and make plentiful use of it in their cooking. Tarragon’s name seems to be derived from an Arabic word that means “dragon”, making reference to its snake-like roots.
History of Tarragon
Tarragon leaves have a sweet flavor similar to anise or licorice. Its flavor loses its potency if dried, but it may be preserved in vinegar to create an appetizing condiment. Among herbs, tarragon is relatively recent, having been grown in cultivation only in the last five hundred years.
Tarragon is believed to have originated in southern Russia and Siberia, and was introduced to Europe by the Tudor family who planted it in their gardens. Tarragon is not known to seed, and must be propagated through root and stem cuttings.
Tarragon in Cooking
In French culinary tradition, tarragon is the predominant flavor in bérnaise sauce. Tarragon also blends well with other spices and herbs, and is teams up with chervil, parsley and chives in spice blend fines herbs. Tarragon also complements fish (especially shellfish), chicken, egg, soup and grilled meats.
Health Benefits of Tarragon
The ancient Greeks used tarragon as a treatment for tooth-ache, and it is now known that tarragon gets its pain-killing properties from the natural anaesthetic eugenol.
The physicians of the medieval times believed that a plant’s medicinal purpose could be gleaned from its physical appearance, and hence tarragon was prescribed for treating venomous snake bites. Tea made with tarragon and chamomile may be used by insomnia sufferers to promote relaxation and sleep.
Tarragon is also believed to stimulate appetite and relieve indigestion.
References:
http://www.mccormick.com/content.cfm?id=8233
http://www.viable-herbal.com/singles/herbs/s466.htm
http://www.sallys-place.com/food/columns/gilbert/tarragon.htm
The Whole Herb: For Cooking, Crafts, Gardening, Health, and Other Joys of Life by Barbara Pleasant
The Meaning of Herbs: Myth, Language & Lore by Gretchen Scoble, Ann Field
