In times of Summer or spring, we all crave some crunched flavors, just like zesting our salads up with ground tarragon. It has a leafy green herb that is highly aromatic. Tarragon which is also called estragon or dragon herb is popular in southern European dishes mainly in French cooking. Tarragon is known for having bases fixed in Central and Eastern Europe. These cultures really use this as a digestive aid and they really think that it is a stimulant for poor appetites. It belongs to the sunflower family. They have glossy green leaves that possess a very clear strong herbaceous and licorice-like flavor. Tarragon leaves are also used by making it bruised and steeped in vinegar for salad dressing, dips, or marinades. It is also known to be the finest ingredient in herbs and is added to the French dijon mustard. Finely chopped dried tarragon is also used but Tarragon minced has a special wonderful, unique seasoning for chicken, and seafood, best for lasagna and egg-containing dishes. Its aroma is very similar to Anise. It is used in French cuisine for many different sauces. Experts say that it is added in the end at the lowest heat, as too much heat will decrease its flavor. If we talk about its taste, it adds a fresh, earthy, spring taste and a lot of elegance to so many of the recipes, including the best salad dressing, sauces of many kinds, and fish and chicken-type dishes, mostly in the French kitchen. It is a type of herb people tend to either love or hate depending on whether they prefer the taste of licorice. This is a French variety, and French dishes are known to be mild and marry the contrasting flavors together to create elegance and delicacy.
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