No edit summary |
mNo edit summary |
||
| (5 intermediate revisions by 3 users not shown) | |||
| Line 1: | Line 1: | ||
| + | <div style="clear:both;margin:1.6em 3px .8em 3px"> |
||
| − | |||
| + | <p style="font-variant: small-caps; text-align: center; margin-bottom:.2em; font-size: 105%;">'''[[:Category:Tarragon Recipes|Browse All Tarragon Recipes]]''' </p></div> |
||
| ⚫ | |||
| ⚫ | |||
| − | {{stub}} |
||
| + | == About Tarragon == |
||
| − | ==Scientific Name of Plant== |
||
| + | Wikipedia Article [http://en.wikipedia.org/wiki/Tarragon About Tarragon on Wikipedia] |
||
| − | Artemisia dracunculus |
||
| − | ==Description== |
||
| − | Narrow, pointed, dark green leaves distinguish this perennial aromatic herb known for its distinctive anise-like flavor. Tarragon is widely used in classic French cooking for a variety of dishes including chicken, fish and vegetables, as well as many sauces, the best known being Béarnaise. It's also an integral ingredient in various herbal combinations such as Fine Herbs. Tarragon is available fresh in the summer and early fall and year round in dried and powdered forms. Care should be taken when using tarragon since its assertiveness can easily dominate other flavors. Tarragon vinegar is a popular item in gourmet markets. |
||
| + | Tarragon or dragon (Artemisia dracunculus) is a perennial herb, a member of the daisy family (Asteraceae) and a close relative of wormwood. |
||
| − | ==Origin and History== |
||
| + | Tarragon is a perennial plant that has narrow leaves, approximately two inches in length, which grow on a woody stem. There are two types of tarragon, French and Russian. |
||
| − | == |
+ | === Russian tarragon === |
| + | Russian tarragon has hairy leaves that are narrower and lighter green in color. Its taste is drier, bitterer and stimulates the appetite. For best results, tarragon should be used freshly picked since it wilts almost immediately and dried tarragon loses some of its aroma and taste. |
||
| + | == [[:Category:Tarragon Recipes|Tarragon Recipes]] == |
||
| ⚫ | |||
| − | ==Cultivation and Harvesting== |
||
| − | |||
| − | |||
| − | ==Uses and Properties== |
||
| − | |||
| − | |||
| − | ==Nutritional Value== |
||
| − | |||
| − | |||
| − | ==More Information== |
||
| − | |||
| − | '''Want to know more about Tarragon? Need Tarragon recipes? Check out the category: [[:Category:Tarragon|Tarragon]]''' |
||
| − | |||
| − | [[Category:Food Plants]] |
||
| ⚫ | |||
Latest revision as of 15:15, 31 March 2011
French tarragon
About Tarragon
Wikipedia Article About Tarragon on Wikipedia
Tarragon or dragon (Artemisia dracunculus) is a perennial herb, a member of the daisy family (Asteraceae) and a close relative of wormwood.
Tarragon is a perennial plant that has narrow leaves, approximately two inches in length, which grow on a woody stem. There are two types of tarragon, French and Russian.
Russian tarragon
Russian tarragon has hairy leaves that are narrower and lighter green in color. Its taste is drier, bitterer and stimulates the appetite. For best results, tarragon should be used freshly picked since it wilts almost immediately and dried tarragon loses some of its aroma and taste.