Herb and Spice of the Week - Tarragon

Tarragon (Artemisia dracunculus) is a species of perennial herb in the sunflower family. It is widespread in the wild across much of Eurasia and North America, and is cultivated for culinary and

Tarragon

medicinal purposes in many lands.

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 grows to 120–150 cm tall, with slender branched stems. The leaves are lanceolate, 2–8 cm long and 2–10 mm broad, glossy green, with an entire margin. The flowers are produced in small capitulae 2–4 mm diameter, each capitulum containing up to 40 yellow or greenish-yellow florets. French tarragon, however, seldom produces any flowers (or seeds). Some tarragon plants produce seeds that are generally only sterile. Others produce viable seeds. Tarragon has rhizomatous roots and it readily reproduces from the rhizomes.

The name "tarragon" is believed to have been borrowed from the Persian name for tarragon which is ترخون tarkhūn.







French tarragon is the variety generally considered best for the kitchen, but is never grown from seed as the flowers are sterile; instead it is propagated by root division. It is normally purchased as a plant, and some care must be taken to ensure that true French tarragon is purchased. A perennial, it normally goes dormant in winter. It likes a hot, sunny spot, without excessive watering.

Russian tarragon (A. dracunculoides L.) can be grown from seed but is much weaker in flavor when compared to the French variety. However, Russian tarragon is a far more hardy and vigorous plant, spreading at the roots and growing over a meter tall. This tarragon actually prefers poor soils and happily tolerates drought and neglect. It is not as strongly aromatic and flavorsome as its French cousin, but it produces many more leaves from early spring onwards that are mild and good in salads and cooked food. Russian tarragon loses what flavor it has as it ages and is widely considered useless as a culinary herb, though it is sometimes used in crafts. The young stems in early spring can be cooked as an asparagus substitute. Horticulturists recommend that Russian tarragon be grown indoors from seed and planted out in the summer. The spreading plants can be divided easily.

A better substitute for French tarragon is Spanish tarragon (Tagetes lucida), also known as Mexican mint marigold, Mexican tarragon, Texas tarragon, or winter tarragon. It is much more reminiscent of French tarragon, with a hint of anise. Although not in the same genus as the other tarragons, Spanish tarragon has a stronger flavor than Russian tarragon that does not diminish significantly with age.







Tarragon has an aromatic property reminiscent of anise, due to the presence of estragole, a known carcinogen and teratogen in mice. The European Union investigation revealed that the danger of estragole is minimal even at 100–1,000 times the typical consumption seen in humans.Estragole concentration in fresh tarragon leaves is about 2900 mg/kg.







Tarragon is one of the four fines herbs of French cooking, and is particularly suitable for chicken, fish

Dried tarragon leaves

and egg dishes. Tarragon is the main flavoring component of Béarnaise 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 Armenia, Azerbaijan, Georgia and, by extension, Russia, Ukraine and Kazakhstan. The drink, named Tarhun (Armenian pronunciation: [tɑɾˈxun] Թարխուն), is made out of sugary tarragon concentrate and colored bright green.

In Iran, tarragon is used as a side dish in sabzi khordan (fresh herbs), or in stews and in Persian style pickles, particularly 'khiar shoor'.

In Slovenia, tarragon is used in a variation of the traditional nut roll sweet cake, called potica. In Hungary a popular kind of chicken soup is flavored with tarragon.

cis-Pellitorin, an isobutyramide eliciting a pungent taste, has been isolated from the tarragon plant.

Kitchen Hint of the Day!

* When tarragon is dried, the oils dissipate. Thus, fresh tarragon has a much more intense flavor than dried, and should be used sparingly.

* To retain the most flavor of fresh tarragon during storage, freeze whole sprigs in an airtight baggie for 3 to 5 months. No need to defrost before using.

* Dried tarragon should be kept in a sealed container in a cool, dark place and used within 1 year.

Spice of the Week - Tarragon

   
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.