Tarragon
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+Description
Tarragon is a green aromatic herb and related to wormwood. Tarragon is native to Central Asia. Corresponding to its species name, a common term for the plant is "dragon herb". Tarragon has slender stems and glossy green leaves. The herb has a bitter, peppery anise-like flavour.
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+Availability
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec 
Tarragon is available from Israel.
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+Main nutrients
Calcium, Copper, Iron, Folate, Niacin, Manganese, Magnesium, Potassium, Phosphorus, Riboflavin, Vitamin A, B6 and C.
Main varieties
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Tarragon
Tarragon is rich in minerals and vitamin. It was used by the ancient Greeks as a remedy for toothache and snake bites.
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Preparation
After washing the tarragon it can be used fresh. When cooking, add tarragon at the last moment, as heat destroys the flavour.
ConsumptionThis aromatic herb enhances the flavour of egg, chicken and fish dishes, and is also used as a basis for salad dressings. Tarragon is mostly known from classic sauces such as Béarnaise, but is also often used in vinaigrettes, mustards and teas. Unlike most of the other herbs, tarragon loses the potency of its flavour when dried.
When to eatFresh tarragon can be kept for a short time in the refrigerator, or for a longer period in the freezer.
Did you know?
- In the Far East, true tarragon was known as "little dragon," a reference to its root system.
- Tarragon will actually strangle itself, if not divided regularly.
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