Tarragon: Difference between revisions
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'''Tarragon''' (''Artemisia dracunculus'') is a perennial [[herb]] whose leaves are used to flavour cooking. Tarragon has an anise flavour which fades over time, making dried tarragon much less desirable. The herb seems to have originated in Central [[Asia]], probably Siberia. The best variety for cooking is considered to be French Tarragon. |
'''Tarragon''' (''Artemisia dracunculus'') is a perennial [[herb]] whose leaves are used to flavour [[cooking]]. Tarragon has an anise flavour which fades over time, making dried tarragon much less desirable. The herb seems to have originated in Central [[Asia]], probably Siberia. The best variety for cooking is considered to be [[France|French]] Tarragon. |
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[[Category:Herbs]] |
[[Category:Herbs]] |
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Latest revision as of 14:11, 9 August 2006
Tarragon (Artemisia dracunculus) is a perennial herb whose leaves are used to flavour cooking. Tarragon has an anise flavour which fades over time, making dried tarragon much less desirable. The herb seems to have originated in Central Asia, probably Siberia. The best variety for cooking is considered to be French Tarragon.
