19
Tarragon
Artemisia dracunculus
Tarragon (Artemisia dracunculus) is a species of perennial herb in the family Asteraceae. One sub-species, Artemisia dracunculus var. sativa, is cultivated for use of the leaves as an aromatic culinary herb. In some other sub-species, the characteristic aroma is largely absent. The species is polymorphic. Informal names for distinguishing the variations include "French tarragon" (best for culinary use), "Russian tarragon" (typically better than wild tarragon but not as good as so-called French tarragon for culinary use), and "wild tarragon" (covers various states).
Tarragon is one of the four fines herbes of French cooking, and is particularly suitable for chicken, fish and egg dishes. Tarragon is the main flavoring component of BĂ©arnaise sauce. Fresh, lightly bruised sprigs of tarragon are steeped in vinegar to produce tarragon vinegar.
Tarragon is used to flavor a popular carbonated soft drink in the countries of Azerbaijan, Armenia, Georgia and, by extension, Russia, Ukraine and Kazakhstan. The drink, named Tarhun (Armenian pronunciation: [t???xun] ???????), is made out of sugary tarragon concentrate and colored bright green.
35462
Artemisia_dracunculus
19.jpg
image/jpeg
91707
2012-04-20T09:30:20Z
19
Herbs and Spices
Herbs
Type 1
2011-02-09T00:37:15Z
2019-05-14T18:04:14Z
false
specific
72341
true
FOOD00019