TARRAGON -

Tarragon is an aromatic herbaceous plant of the Asteraceae family. Its scientific name is Artemisia dracunculus. The leaves of this plant are narrow, elongated and pointed, and have a slightly aniseed and sweet taste. Tarragon is often used as a culinary herb to flavor dishes, especially sauces, marinades, dressings, and meat or fish dishes. Tarragon is an aromatic herb that is commonly used in cooking to add flavor and depth to a wide variety of dishes. In sauces: Tarragon is often used in béarnaise sauce, tartar sauce and bechamel sauce. In meat dishes: Tarragon is often used to flavor chicken, pork or beef dishes, such as roasts, steaks or kebabs. In salads: Tarragon can be used to add flavor to a variety of salads, including potato salads, tomato salads, and vegetable salads. In Soups: Tarragon can be added to soups to give them a richer, more complex flavor. In vinaigrettes: Tarragon can be used to flavor vinaigrettes made with mustard and olive oil. Thanks to its complex and powerful flavors and aromas, tarragon must be used with flexibility so as not to distort culinary preparations.