Tarragon
Tarragon's name is derived from the French esdragon, meaning "little dragon." The dragonlike roots may strangle the plant if it is not divided often. In medicinal lore and legend, any plant with a serpentine root system is given credit for treating snakebite, and tarragon is no exception. The Roman scholar Pliny said it could prevent fatigue and pilgrims of the Middle Ages put sprigs of it in their shoes before beginning long trips on foot.
Thomas Jefferson was an early distributor of tarragon in the fledgling United States. In a letter to the President, written in 1809, General John Mason reported that the plant Jefferson had given him "has flourished well in the open air-and will in Spring afford plenty of slips."
Description
This aromatic perennial is grown for its distinctively flavoured leaves. Flowers: Yellow or greenish white; small, globe-shaped; in terminal panicles; rarely fully open and usually sterile. Leaves: Linear to lanceolate, undivided; 1-4 in. long; borne singly at top of plant, in groups of three below. Fruit: Achenes. Height: 2 ft. Native to the Caspian Sea area and Siberia; widely cultivated in Europe, Asia, and the United States.
Culinary Uses
Among cooks, this herb is popularly associated with vinegar and fish. Its aniselike character is particularly suited to both, but tarragon deserves a wider role in the kitchen. Tarragon has a somewhat mysterious property as well; chew on a leaf, and you may notice a numb feeling on your tongue. Although it is one of the French fines herbes, tarragon can be dominating and overshadow or fight with other flavors. Use the leaves fresh in salads, as garnishes, or in such classic applications as remoulade sauce, tartar sauce, béarnaise sauce, French dressing, and veal Marengo. In general, don't add this herb with a heavy hand, and avoid bringing out its bitter side by cooking it too long.
French tarragon lends its unique flavor profile to French sauces such as tartare and bernaise and is an essential component along with chives, chervil and parsley in the subtle blend of herbs known as fines herbes. Tarragon has a particular ability to flavor vinegar, achieved by placing a complete, washed stem with leaves in a bottle of good quality, white wine vinegar for a few weeks. Tarragon vinegar then becomes a useful ingredient for salad dressings and when making homemade mustards. Tarragon complements fish and shellfish; I recall my mother garnishing a fish-shaped seafood mold with gills and fins of tarragon leaves. It goes well with chicken, turkey, game and veal and most egg dishes. The chopped leaves (or rehydrated dry ones) are attractive and tasty in mayonnaise, melted butter sauce and French dressing.
Tarragon enhances fish, shellfish, pork, beef, lamb, game, poultry, pâtés, leeks, potatoes, tomatoes, carrots, onions, artichokes, asparagus, mushrooms, cauliflower, broccoli, beets, peas, parsley, chervil, garlic, chives, lemons, oranges, rice, and barley. Use it in flavored vinegars, herbed mayonnaise, herbed butters, cream sauces, and soups, and with cheeses, eggs, sour cream, and yogurt.
For maximum flavor, add tarragon to long-cooking soups and stews during the last 15 minutes only.
Attributed Medicinal Properties
Although chiefly a culinary herb, tarragon has been used to stimulate the appetite, relieve flatulence and colic, and cure rheumatism. There appears to be no scientific basis for any of these practices, but tarragon can protect foodstuffs as an antioxidant. Tarragon is also used in perfumes, soaps, and cosmetics, and in condiments and liqueurs. It may be useful as an antifungal as well.It was once believed that Tarragon Leaf could cure insect stings and snakebites, as well as the bites of rabid dogs. A tea made with Tarragon and Chamomile has been used to induce sleep. Tarragon is also a mild diuretic. The herb was used in Ancient Greece to relieve toothache as a sort of local anesthetic, which makes sense due to its containing eugenol, a natural anesthetic.
Storage
Frozen tarragon and tarragon stored in vinegar are superior in flavor to the dried.
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