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Tarragon | | Name : | Tarragon | | Botanical : | Artemisia Dracunculus | | Synonyms : | Little Dragon, Mugwort. | | Family : | Compositae | | Parts Used : | Leaves, herb. | | Description : | Tarragon, a member of the Composite tribe, closely allied to Wormwood, is a perennial herb cultivated for the use of its aromatic leaves in seasoning, salads, etc., and in the preparation of Tarragon vinegar.
It grows to a height of about 2 feet and has long, narrow leaves, which, unlike other members of its genus, are undivided. It blossoms in August, the small flowers, in round heads, being yellow mingled with black, and rarely fully open. The roots are long and fibrous, spreading by runners.
Tarragon is more common in Continental than in English cookery, and has long been cultivated in France for culinary purposes.
The name Tarragon is a corruption of the French Esdragon, derived from the Latin Dracunculus (a little dragon), which also serves as its specific name. It was sometimes called little Dragon Mugwort and in French has also the name Herbe au Dragon. To this, as to other Dragon herbs, was ascribed the faculty of curing the bites and stings of venomous beasts and of mad dogs. The name is practically the same in most countries.
One of the legends told about the origin of Tarragon, which Gerard relates, though without supporting it, is that the seed of flax put into a radish root, or a sea onion, and set in the ground, will bring forth this herb.
| | Uses : | John Evelyn says of Tarragon:' 'Tis highly cordial and friend to the head, heart and liver.'
In Continental cookery its use is advised to temper the coolness of other herbs in salads. The leaves, which have a fragrant smell in addition to their aromatic taste, make an excellent pickle.
Fresh Tarragon possesses an essential volatile oil, chemically identical with that of Anise, which becomes lost in the dried herb.
To make Tarragon vinegar, fill a widemouthed bottle with the freshly-gathered leaves, picked just before the herb flowers, on a dry day. Pick the leaves off the stalks and dry a little before the fire. Then place in a jar, cover with vinegar, allow to stand some hours, then strain through a flannel jelly bag and cork down in the bottles. The best white vinegar should be used.
Tarragon vinegar is the only correct flavouring for Sauce Tantare, but must never be put into soups, as the taste is too strong and pungent. French cooks usually mix their mustard with Tarragon vinegar.
Russian Tarragon is eaten in Persia to induce appetite.
The root of Tarragon was formerly used to cure toothache.
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