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Inventory, lb : 25.01
This item was last sold on : 01/18/21
Tarragon is a tender leafy, aromatic herb. Thin, multi-branched stems grow from a central root which grows horizontally, growing young stem shoots to propagate the plant. Tarragon leaves are long and thin, smooth and glossy green in color. Multiple leaves grow up the stems in pairs. Tarragon can reach up to four feet in height. The leaves and stem are both edible and give off an anise or licorice aroma and taste. French or German varieties are typically sweeter and stronger in flavor than the Russian variety.
Tarragon is available year-round.
Tarragon is an herb botanically classified as Artemisia dracunculus, and is a member of the sunflower family. The herb is also known as Estragon and Dragon herb. The leafy Tarragon is considered one of France’s “fine herbs,” alongside chives, chervil, parsley, and thyme. Records of the use and cultivation of Tarragon date back to 500 B.C. Two varieties make up what is commonly known as Tarragon: French, or “true Tarragon” the preferred culinary herb, and Russian, which is more hardy, but not as flavorful. There is another species that is known as “false tarragon” or Mexican tarragon, which may or may not be related.
Tarragon contains potassium and beta-carotene, both nutrients beneficial for eye health. Tarragon has been used as a liver tonic for centuries because it helps aid in the production of bile, which also makes it beneficial for digestion. Tarragon contains antioxidants that benefit overall health. The compound eugenol found in Tarragon has anti-bacterial, anti-inflammatory and antiseptic properties.
Tarragon can be used both fresh and dried, though the flavor is stronger in fresh leaves. It has a powerful flavor and can overpower other herbs; it is best used sparingly. Tarragon pairs well with egg dishes, poultry, and sauces like béarnaise. Add Tarragon to marinades or chimichurri for game meats, pair the herb with mushrooms, seafood and vegetables like artichokes and potatoes. Tarragon can be used to flavor vinegars and can be used to flavor soft drinks or steeped in hot liquids to draw out the anise flavor. Use fresh Tarragon within a few days, store refrigerated in a plastic bag.
Ancient Greeks chewed Tarragon to numb the mouth. It is the compound eugenol present in the oils extracted from Tarragon that gives it this property. For the Romans and Greeks, Tarragon was used more for its pain killing abilities than for its culinary appeal. Native Americans in North America used bundles of tarragon as brooms, and also used the herb medicinally to treat inflammation.
Tarragon is native to the majority of the Northern Hemisphere, including most of Europe, Asia, India, western North America and parts of Mexico. However, the herb is likely indigenous to Russia and southwestern Asia. Tarragon was mentioned in the 13th century by Arabic Botanist Ibn al-Baytar who studied in Spain and traveled to North Africa and Syria collecting and writing about plants. He wrote about Tarragon as a seasoning for vegetables and as a sleep-aid. It wasn’t until the 16th century that Tarragon became a staple in European kitchens. Russian Tarragon was discovered by German botanist, Frederick Traugott Pursch, and is classified botanically as Artemisia dracunculoides Pursch. Pursch came to the United States and went on to befriend famous botanists like John Bartram, and Benjamin Smith Barton, among others. His primary interest was new flora of North America, and he spent several years wandering various regions in the country on “walk-abouts” with just his dog and a shotgun. His book Flora Americae Septrionalis was published in 1813, among some of the entries were specimens collected on the expedition of Lewis & Clark.
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Recipes that include Tarragon. One is easiest, three is harder.
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Stater Bros. Markets
Stater Bros. Markets - Baker StreetNear South Coast Metro, California, United States
1175-c Baker St. Costa Mesa CA 92626
About 578 days ago, 6/21/19
Sharer's comments : Fresh