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Definition: tarragon from Philip's Encyclopedia

Perennial plant with liquorice-flavoured leaves used as a culinary herb. Family Asteraceae/Compositae; species Artemisia dracunculus.


Summary Article: Tarragon from The Illustrated Cook's Book of Ingredients

Native to Siberia and western Asia, tarragon was unknown in Europe until the 16th and 17th centuries, when the development of classic French cooking extended the use of tarragon in the kitchen. Indeed, the best cultivated variety is usually called French tarragon (or, in Germany, German tarragon) to distinguish it from the inferior, bitter Russian variety. French tarragon, A. d. var. sativa, has mid-green leaves that are sweetly aromatic, with hints of pine, anise, or licorice; the flavor is strong yet subtle, with spicy anise and basil notes and a sweetish aftertaste.

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