Tarragon is a shrub-like perennial herb with dark-green leaves native to Russhia. Today, it's cultivated in Europe, Asia, and North America.
The word tarragon coms from the French "Herbe au Dragon" or "a little dragon". Much of this association with dragons comes fromt he serpentine shape off the herb's roots.
Along with parsley, chervil and chives, Tarragon is one of the classic fine herbes used widely in French cuisine. Its very uncommon flavour is particularly suitable for chicken, fish and egg dishes. A favourite use is adding it to oil or butter and drizzling over anything that's savory.
The word tarragon coms from the French "Herbe au Dragon" or "a little dragon". Much of this association with dragons comes fromt he serpentine shape off the herb's roots.
Along with parsley, chervil and chives, Tarragon is one of the classic fine herbes used widely in French cuisine. Its very uncommon flavour is particularly suitable for chicken, fish and egg dishes. A favourite use is adding it to oil or butter and drizzling over anything that's savory.