Tarragon
Scientific Name: Artemisia dracunculus
Native To: A wide area of the Northern Hemisphere from easternmost Europe across central and eastern Europe to western North America and south to northern India and Mexico.
Basic History: Tarragon is a perennial herb also known as “dragon herb.”
Culinary Uses: Although Russian Tarragon is heartier, French tarragon is more popular in the kitchen. Tarragon is one of the four “fines herbes” of French cooking. It is a delicious addition to meats, fish, shellfish, flavored vinegars, and classic sauces such as béarnaise, tartar, and remoulade.
Flavor and Taste: Tarragon has a peppery, anise flavor surrounded by strong anise scents.
Nutritional Notes: Rich in antioxidants, tarragon is mainly used to treat stomach disorders and also acts as a mild anesthetic and sedative.