Tarragon (Dragoncello)

The Herb
A perennial cultivated for its narrow, pointed, dark green, aromatic leaves, tarragon blossoms during the summer but can delight dishes throughout the year because it is sold in both powdered and dried forms. It has small, round greenish flowers that rarely open fully and is cultivated in herb gardens. It originated in Siberia but is grown both in America and Europe, where it is an essential ingredient in Italian, French, and British kitchens.

In the Kitchen
Tarragon is known for its aniselike, distinctive taste, and is used to flavor a wide variety of dishes including chicken, fish, sauces, salads and cooked vegetables. It's important to control the amount used because its flavor can obscure the others. Tarragon vinegar is also very popular and can be found in gourmet stores. Making tarragon vinegar is not complicated: 4 fresh leaves should soak in white vinegar for 12 hours. Before bottling, the vinegar should be strained. The vinegar is delicious sprinkled on salads, fish, and poultry.

Tip
In many markets, bunches of tarragon are sold with the roots still attached. If placed in a glass of water, it will keep fresh longer.

Healing Properties
In the past, tarragon was used to cure the bites of venomous serpents and rabid dogs. In addition, it was an efficient disinfectant and a cure for toothaches. Nowadays, an infusion of tarragon leaves is used to soothe intestinal problems.

Superstition
Legend says that the seed of flax put into a radish root, or a sea onion, and planted in the ground, will make tarragon flourish.

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