Tarragon (Artemisia dracunculus) - it is, in principle, one of the most popular seasonings.The name itself comes from the Latin draco (too).Nineteen French encyclopedias describe it as the grass snake, because of its structure, the roots of this plant are similar to streamers.
Latin name tarragon (Artemisia dracunculus) comes from the name of the Greek goddess Artemis, which was considered to protect flora and fauna, assistant and protector of virgins and women.Homeland tarragon - Asian part of the former Soviet Union, especially floodplain Siberian rivers.
In the XIII century Spanish Arab physician and botanist Ibn Bayter mentions this plant is in the works, said his dignity as a medicine, as well as talks about using tarragon juice beverages.It has other names: tarragon, dragoons grass.
In the wild it grows in North America, and more specifically, in the area between Alaska and Texas.The French are the first to appreciate its unique qualities as a seasoning, although tarragon is much earlier was already known to residents of Germany and the Caucasus.In the Middle Ages it was considered an essential component of Arabic cuisine, which used hot spices such as pepper, ginger, saffron, nutmeg, imported from India, South and East Asia.
Tarragon has a spicy, anise-like odor.French tarragon - a kind normally considered better for cooking.This plant can not be grown from seed.Russian tarragon can be grown from seed, but its flavor is much less strong.
tarragon, both fresh and dried, seasoned with a variety of dishes: it is a good supplement to omelets, many kinds of sauces (oxalic, tarragon, lemon, ravigot, béarnaise).
If there were tarragon, then there would be no tartar sauce that goes well with fish and roasted pork supplied usually cold.Tarragon is also added to vegetable salads to ham with apples, omelette with tomatoes in steak tartare, beef chops with tomatoes, cauliflower with gherkins, boiled zucchini.
Tarragon admire lovers dietary cuisine, seasoning them with parsley and dill all meals in a row.Paris gastronomic board catering "Noceau Larousse Gastronomique" (1967) studied ways to preserve tarragon.Fresh pasteurized in airtight containers and then pressed.In this form it is stored for very long and, nevertheless, does not lose its palatability.More tarragon (stems only) Pour the vinegar and store usually in sealed bottles mean.After it absorbs sharpness vinegar may be added to the soup or sauce (in this case, the taste and smell of tarragon are not similar to the original).
This condiment is very popular with Spanish, Italian, Greek, and even chefs.Tarragon is a part of salad "nicejskiego", fish and vegetable stew with herbs (as a side dish served hard-boiled eggs).Yet they are seasoned "tzatziki", or, as they are called, "cucumbers in yogurt sauce."He also serves as an excellent complement to the chicken in white wine.Tarragon, both fresh and dried, is also used in Hungarian cuisine.Fans of this seasoned with spices her soups, fish dishes, poultry, lamb, bigos, peas, potatoes, green beans.
Articles Source: ukrspice.kiev.ua