Russian Tarragon can have bitter overtones whereas French Tarragon is sweeter. Most commercial Tarragon comes from dried leaves of the French Tarragon plant. And bits of green peppers. People have speculated that the name refers either to the shape of the twisted roots, or that it had a connection with beasts at one time, being thought to cure the bites and stings of both mad dogs and other venomous creatures. Tarragon is commonly known as a flavoring for vinegar and is used in pickles, relishes, prepared mustards, and sauces. Tarragon’s use is also well-known in vinegar and in béarnaise sauce, a sauce made with egg yolks, butter, vinegar, wine, and shallots and used for eggs, fish, meat, and vegetables. Mustard Seed: Mustard is most of the time sold being flavored with tarragon.Mustard seeds do have a distinct flavor and taste that are elevated with the delicate taste of French tarragon. Mexican tarragon, also known by various other names, such as Mexican Mint Marigold, is Tagetes lucida. Put some dried on your tongue and hold it there - you will certainly taste the flavors I've mentioned. It forms a larger plant (up to 5 feet/1.5 m tall) and its foliage is paler green than its cousin’s. The French tarragon has a mild, delicate sweet taste, while the Russian variety lies more on the strong taste. And first and foremost, tarragon pairs well with chicken. music, Mary Elizabeth is a teacher, composer, and author. The Russian variety is known for being more bitter, while French tarragon is described as sweeter and more anise-like. correcting misinformation on the Internet. I saw one comment that the Russian Tarragon doesn't have much flavor. I'd made it before -- even my mom's was not as good! The white one made with sour cream. Tarragon is a small, shrubby herb, Artemisia dracunculus, in the sunflower family. Most commercial Tarragon comes from dried leaves of the French Tarragon plant. Two species are cultivated, Russian and French. To baste chicken, fish or seafood, blend Tarragon with butter, chives, and lemon. The Russian and French tarragons are actually varieties of the same plant: Artemisia dracunculus var. Today, its primary producer is France. Sure, poultry tastes great with pretty much any herb, but chicken + tarragon = magic. Russian tarragon is an impostor. So, you may like fresh Russian Tarragon which has a much subtle taste rather than fresh French Tarragon. Tarragon adds flavor to egg and cheese dishes, light soups and fresh fruits. Leaves of the French variety are glossier and more pungent. I sometimes get dried tarragon that doesn't taste like anise or fennel. Tarragon, unlike many other herbs, was not used by ancient peoples. Tarragon spreads easily, similarly to mint. Wikibuy Review: A Free Tool That Saves You Time and Money, 15 Creative Ways to Save Money That Actually Work. I always thought of it as "sweet" tarragon, but I read the French/German and Mexican, all of which are strong with anise flavor are considered "sweet." It was the most delicious beef and noodles! I began using it in other dishes with and without wines (white and red, all depending). Omelette with Fresh Tarragon - A traditional French omelette filled with goat cheese … Likewise, it is a regular component of fines herbes, a traditional blend of finely chopped fresh herbs, which also includes some combination of herbs such as chervil, chives, dill, lovage, parsley, and thyme. Actually I prefer this since I don't like the taste of licorice. In addition to contributing articles to wiseGEEK about art, literature, and She has a B.A. It was cooked in red wine and seasoned w/tarragon and I suppose she used just the seasoned Ragu or Prego at that time. In Azerbaijan, sprigs of fresh tarragon are served after the meal. Which type of tarragon should I get? from the University of Vermont, and she has written books, study guides, and teacher materials on Very nice aroma. It was mentioned briefly in medieval writings as a pharmaceutical, but did not come into common use until the 16th century in England. Two species are cultivated, Russian and French. More than that, tarragon is a good partner. It was brought to the United States in the early 19th century. It was the tarragon. inodora and var. Some large groceries also have it as well as fresh markets. Anise: Since tarragon and anise have the same licorice-like flavor, if you combine them, there will be an assurance of unique and better taste. Tarragon is a Eurasian herb in the Aster family, and its name can be pronounced either /TEHR uh gawn/ or /TEHR uh guhn/. Mary Elizabeth is passionate about reading, writing, and research, and has a penchant for Herbes de Provence, a traditional blend of herbs from southern France, does not have a single set recipe, but tarragon is one of the spices often included along with bay leaf, chervil, fennel, marjoram, mint, oregano, rosemary, summer savory, and thyme. Its licorice flavor is delicate and mixed with a slight mint but the black licorice (anise) flavor is there. I've never seen it anywhere else. program and an M.A. French tarragon has more taste then does Russian tarragon, which is somewhat tasteless. The English name derives from the French estragon, which means little dragon. Mexican tarragon, with a similar taste to the French, is used in … I would like to grow my own. Tarragon is native to southern Russia and western Asia. She made beef and noodles. Even the Russian variety has a stronger flavor, it is less aromatic and easily loses its flavor as it matures. The 1st time I ever tasted tarragon was at my friend's house after work. What Does Tarragon Taste Like? language and literature, as well as music composition content for Sibelius Software. They taste great and really clean out and freshen the mouth. Fresh leaves can be harvested from June to October and used in different chicken and fish dishes. Some of the best-known uses of tarragon group it with other herbs. Also, although it is not traditional, this herb may be found in bouquet garni, sprigs of herbs tied in cheesecloth and added to soups or stews as they cook, and which traditionally includes a bay leaf, parsley, thyme. I just tasted the herb on its own and anyone who states that it doesn't have a licorice flavor has lost their taste buds. The French type must be grown from a root: it cannot be grown from seed. I love cooking with this herb and especially love the French tarragon, which I find at my local health food store. It is bitter in taste and the flavor is more harsh and tingly to the taste. Try sprinkling a little in your rice pot. I'm trying to determine if it's tarragon Giant Food uses in its fresh potato salad. Leaves of the French variety are glossier and more pungent. Russian Tarragon (Artemisia dracunculoides Pursch)The English word tarragon is a corruption of the French word estragon, or “little dragon”, derived from the Arabic tarkhun.Various folklore beliefs were that tarragon was good for treating the bites of venomous snakes, while others thought the name was due to the coiled serpent like roots of the plant. My favorite drink when I'm in Central Asia is a Tarragon based soda. However, fresh French Tarragon has a pronounced anise taste, which some people dislike. sativa respectively. Geographical Sources: Tarragon is native to southern Russia and western Asia. It has little taste and is not considered of much use in cooking. Mexican tarragon, with a similar taste to the French, is used in the winter when other types are difficult to come by. There are three basic types of this herb: Russian, German or French, and Mexican. The French type must be grown from a root: it cannot be grown from seed. (sorry, mom!) For me, it's the best and sweetest tasting. Tarragon adds distinctive flavor to sauces. The flavor of tarragon is a little bit like that fresh, almost spicy note of intensity you get when you bite into licorice root or smell fresh star anise. from the University of Chicago’s writing Tarragon is a small, shrubby herb, Artemisia dracunculus, in the sunflower family. Tarragon has a slightly bittersweet flavor and an aroma similar to anise. Tarragon also goes well with fish, meat, soups and stews, and is often used in tomato and egg dishes. Tarragon may also be added to rémoulade, a mayonnaise-based sauce characterized by the inclusion of capers and chopped gherkin pickles and served with cold meat or fish. The Russian variety is known for being more bitter, while French tarragon is described as sweeter and more anise-like. Surplus leaves can be dried and preserved for future use. It usually comes in a green bottle with a picture of a tarragon plant on the front. Can you help me?