Originally from Central Asia, its name in Latin means "little dragon" and derives from the Middle Ages when it was customary to believe that it could heal and relieve the stings or bites of poisonous animals. It was only in the 16th century when cultivated by monks that it became appreciated for its gustatory appeal. Often served as an accompaniment to chicken, tarragon is the key ingredient in béarnaise sauce and adds flavour to many dishes such as savoury cakes, salads and white fish dishes.
Best ally of poultry
Key ingredient of the béarnaise sauce
Its aroma is resistant to cooking
Slight aniseed flavour
12/03/2018
12/03/2018
12/03/2018
12/03/2018