Generality
Tarragon (also called estragon or dragon grass ) is an oriental aromatic plant belonging to the Asteraceae family, Genus Artemisia, Species dracunculus ; its binomial nomenclature is therefore Artemisia dracunculus .
There are 2 varieties of tarragon: Russian (or Siberian) tarragon and French (or German) tarragon;
Etymology and historical outline
The term tarragon (from dracunculus ) means small snake (diminutive of the Latin: draco ), noun coined by virtue of the vague resemblance to the tangled reptile.
"Estragone" derives from the Arabic tarkhun (diminutive of dragon) which, in the transition to European languages, has become taragona (Spanish), estragao (Portuguese), estragon (French) and finally estragon (Italian).
The tarragon arrived in the West after the Crusades, but in the Bel Paese it arrived only with the council of Charlemagne. Its spread in Italy began with the area now known as the Tuscany region.
Description
Tarragon is a perennial herbaceous plant that forms green bushes. Reaches 80-150cm in height; it has thin, glossy and green leaves, and produces grouped and fusiform inflorescences, with small yellowish flowers. The fruits are small and dark, sterile in the absence of pollination.
Outline of habitat and cultivation
Tarragon is native to southern Asia, central Asia and Siberia. The French (or German) variety grows luxuriantly in positions sheltered from the wind and frost, benefiting from temperate climates but with abundant exposure to the sun and / or the partial shade. The Siberian one, on the other hand, is resistant to colder and harsher climates but still requires good exposure to the sun and reduced exposure to air currents. The tarragon always requires a well moist, fat and humus-rich soil (excellent the compound and the organic in general for fertilization).
In Italy, tarragon hardly ever grows spontaneously; it must be planted at the beginning of spring (around March and no later than April) and its propagation can take place by root stolen or leaf cutting. The dragoncello - lovage (mountain celery) and a good protection (cover) is recommended in the winter months.
The tarragon is harvested during the summer MA (as with all aromatic herbs) before the flowering (between July and October); useful to cut the inflorescences to prolong the aromatic integrity of the tarragon.
Gastronomic use and properties of tarragon
Tarragon is an aromatic to be used fresh; the edible part is made up of leaves, which contain small amounts of essential oils, resin, tannins and bittering substances; presumably good is the concentration of ascorbic acid (vit. C) and carotenoids (retinol equivalent - pro-vit. A). The taste and aroma are of spicy (peppered), bitter and vaguely reminiscent of anise and / or celery.
The dry form, although widespread, does not sufficiently preserve the aroma and the organoleptic / gustatory characteristics of the raw material. Rather, it is advisable to formulate aromatic oil or butter based on fresh tarragon, which - used raw - better preserves the qualities of the original plant; some perform the same operation with white vinegar.
The culinary use of tarragon involves above all fish-based recipes, but it does not disfigure in those based on meat, in sauces or in salads.
The choice or not of the use of tarragon gravitates on the aromatic and gustatory characteristics to be enhanced in the raw material; the typical bitter properties can be exploited in association or in opposition to those already present in the preparation. An example of gustatory juxtaposition of tarragon can be that used in the roll of leeks and sturgeon; on the contrary, a demonstration of organoleptic association of tarragon can be that of pan-fried chicken livers. The tarragon, like the other aromatic herbs, must ALWAYS be added at the end of cooking, preventing it from suffering a possible thermal shock.
The tarragon helps to structure a famous accompanying French sauce for grilled meats: the Bernese; also known as tartar and pure tarragon sauce.
From a herbalistic point of view, tarragon is recommended against water retention (because it is diuretic) and against inappetence (because it stimulates the appetite). Like many other herbs and spices, tarragon is also considered a pro-digestive and an intestinal antiseptic; some argue that the roots can perform a mild anti-inflammatory function in case of pharyngitis.
Consult the article on the uses of tarragon in herbal medicine
