Description
Tarragon is an aromatic Eurasian perennial cultivated for its sweet, anise-like flavor. Its Latin name, dracunculus, means “”little dragon”” and is derived from the medieval belief that the shape of a plant reflected its uses (the Doctrine of Signatures). Today tarragon is not widely used medicinally, but the fresh leaves and stems are used in cooking. Tarragon imparts its flavor readily, and is one of the herbs often used in making flavored vinegars and oils. While dried tarragon is sometimes used as a seasoning. While there are some ancient traditional medicinal uses for tarragon, its most common use is as a culinary herb, it imparts a spicy, minty licorice flavor to salads etc., It should not be used in soups, as the flavor is too strong.
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