Dragon
Tarragon is an aromatic culinary herb that is particularly popular in French cuisine. The plant is notable for its narrow, lance-shaped leaves and sweet-spicy aroma. Tarragon has a distinctive flavor reminiscent of anise and pepper, and is a popular ingredient in sauces, vinaigrettes, and herb blends.
Characteristics of dragon
The tarragon plant is a perennial herbaceous plant or small shrub that can grow to a height of 60 to 120 centimeters. The leaves are undivided, narrow, and lance-shaped. During the flowering season, small greenish-yellow flowers, about 2 to 3 millimeters in diameter, appear. The plant prefers a sunny location with well-drained soil.
The origin of tarragon
Tarragon originates from Central Asia. Its powerful aroma and culinary versatility quickly spread the herb to other parts of Europe, where it became particularly popular in France. In Dutch, tarragon is also known by names such as slangkruid (snake herb), drakenkruid (dragon's herb), drakenbloed (dragon's blood), keizersla (cabbage lettuce), and klapperkruid (copper herb).
The use of tarragon in the kitchen
Tarragon is a well-known herb in French cuisine. It's part of the classic fines herbes blend, used to flavor soups, egg dishes, and butter, among other things. Tarragon is also a key ingredient in popular sauces like béarnaise and béchamel. It also plays a prominent role in vinaigrettes and mustards—think Dijon mustard.
Because of its intense flavor, tarragon is often used in moderation, but even in small quantities it can give a dish that little something extra.
