Tarragon

Generality

The tarragon (also said 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.

Two varieties of tarragon are known: Russian (or Siberian) tarragon and French (or German) tarragon;

the first, more robust and resistant, is however less aromatic than the second, more delicate but intense.

Etymology and historical notes

The term tarragon (from dracunculus) means small snake (diminutive of Latin: draco), a noun coined by virtue of the vague resemblance to the entangled reptile.
"Estragon" comes 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 it only arrived in the Bel Paese with the junta of Charlemagne. Its spread in Italy began from the area now known as the Tuscany region.

Description

Tarragon is a perennial herbaceous plant that forms green bushes. It reaches 80-150cm in height; it has thin, glossy and green leaves, and produces clustered and spindle-shaped inflorescences, with small yellowish flowers. The fruits are small and dark, sterile in the absence of pollination.

Notes on habitat and cultivation

Tarragon is native to South Asia, Central Asia and Siberia. The French (or German) variety grows luxuriantly in positions sheltered from wind and frost, benefiting from temperate climates but with abundant exposure to the sun and / or half "shade. The Siberian variety, on the other hand, resists colder and harsher climates but requires however a good exposure to the sun and a reduced exposure to air currents. Tarragon always needs a well moist, greasy and humus-rich soil (excellent compost and organic in general for fertilization).
In Italy, tarragon almost never grows spontaneously; it must be planted at the beginning of spring (about March and no later than April) and its propagation can take place by root stolon or leaf cutting. The association with tarragon - lovage (mountain celery) and a good protection (covering) in the winter months is recommended.
The tarragon harvest must be carried out in the summer period MA (as for all herbs) before the blossoming of the flowers (between July and October); the cutting of the inflorescences is useful 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 consists of the leaves, which contain small quantities of essential oils, resin, tannins and bitter substances; presumably the concentration of ascorbic acid (vitamin C) and carotenoids (equivalent retinol) is good. - pro-vit. A). The taste and aroma are spicy (peppery), 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 mainly includes fish-based recipes, but does not look bad in meat-based recipes, sauces or salads.

The choice or not of the use of tarragon depends on the aromatic and gustatory characteristics to be enhanced in the raw material; the typical bitter properties can be exploited in association or contrast with those already present in the preparation. An example of gustatory contrast of tarragon can be the one used in the roulade of leeks and sturgeon; on the contrary, a demonstration of the organoleptic association of the tarragon can be that of the chicken livers in a pan. Tarragon, like other aromatic herbs, must ALWAYS be added at the end of cooking, avoiding that it undergoes a possible thermal shock.
Tarragon helps to structure a famous French sauce to accompany grilled meats: the Bernese; also notes the tartar and pure tarragon sauce.
From the herbal point of view, tarragon is recommended against water retention (because it is diuretic) and against loss of appetite (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.

See the article on the uses of tarragon in herbal medicine

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