Tarragon

January 20, 2009 by Administrator · Leave a Comment
Filed under: Food & Cooking Tips 

Tarragon is a relative to the Sunflower family and there are two different breeds of Tarragon, Russian and French. However, when you go shopping and pick up some Tarragon for your pantry or a favorite recipe it is almost guaranteed that you have just selected the dried leaves of the Tarragon plant because that is what is most often used and sold for commercial purposes.

Tarragon has a somewhat bittersweet flavor to it, almost resembling anise with that hint of licorice flavor to it. Tarragon does not have a long history behind it like most of the other herbs as it was not brought into the Unites States until the 19th century. It does have some mention about being used in England much before that time though. Traditionally, Tarragon is used to flavor such things as vinegar, relishes, pickles, mustard, and other various sauces.

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