Tarragon - Russian

Also known as Estragon.

From the family Asteraceae.

A native of Southern Europe, it can now be found in dry areas of North America, Southern Asia and Siberia. The name Tarragon is derived from the French word 'estragon' and the Latin 'dracunculus', a little dragon, which may have come from the shape of its roots or from its fiery flavour. Dragon herbs were believed to cure the bites of snakes, serpents and other venomous creatures. In the reign of Henry VIII, it made its way into English gardens and it is said that he divorced Catherine of Aragon for her reckless use of Tarragon.

Pick sprigs early in the season to make vinegar. Pick leaves for fresh use throughout the growing season. For freezing it is best to pick in the mid-summer months.

Use sparingly for a warm, subtle flavour, which diffuses quickly through other ingredients. Use it for Bearnaise, tartar and hollandaise sauces. Add shredded leaf to avocado fillings, mayonnaise, salad dressings, soups, tomatoes, omelettes, fish, shellfish, veal, pork, beef, poultry, vegetables, eggs and rice dishes. Rub onto roast chicken or mix with chicken stuffing.