Tarragon – Artemisia Dracunculus

  • Culinary use

    Tarragon is very versatile. It goes well with eggs, meat, fish, seafood and vegetables such as potatoes, tomatoes, asparagus and onions, adding its distinctive flavour to each. Fresh tarragon leaves are used in the preparation of a variety of sauces, including tarragon sauce, béarnaise sauce and tartar sauce.

  • Medicinal use

    This herb is principally known for its digestive properties but, as an infusion, it can also be used as an efficient natural antiseptic against sore throat and other oral cavity inflammation.

    Because of its unusual taste, midway between salt and pepper, tarragon is a perfect salt substitute and is appreciated by people following a low-salt diet.

  • Interesting facts

    In ancient times, tarragon was known as “dragon grass” as it was associated with magical powers to fight off dragons. It was also famed as a cure for the bites of poisonous animals such as snakes.

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