TOP Pick
Tarragon (Artemisia drancunculus), also known as dragongrass or dragon grass among other names, is a perennial aromatic herb of the Asteraceae family, probably native to Central Asia and the Middle East, with a widespread use in European cuisine, and a must in French cuisine. There are many traditional uses of tarragon, in addition to the medicinal ones, the most interesting being those related to digestive stimulation, tarragon or dragongrass is a basic ingredient of the French aromatic mixture Fine Herbs, essential in the bouquet garni, also in the Béarnaise sauce, it is often included in the tartar sauce and is very appreciated for flavouring oils, vinegars, pickles...
The culinary uses of tarragon are very wide, from flavouring in farces or fillings, to its fresh consumption in salads, it makes omelets very tasty and goes equally well with meat, fish and seafood.