Containing an aromatic property similar to the anise, the Tarragon is one of the four Fines Herbs of French cuisine, and is especially compatible with chicken, fish and egg dishes. Its name derives from the ancient belief in the Doctrine of Signatures, which suggests a parallel between the plants appearance and its uses.
In Northern Europe, the Tarragon is used to flavour a popular, greenish carbonated soft drink by the name of Tarhun. Due to the pests’ common dislike for the scent and taste of the tarragon, the flower is used as a natural pesticide, which in turn also enhances the growth and flavour of companion crops.
Aklso, its ability to reduce platelet adhesion and blood coagulation makes the tarragon considerably useful in the prevention of cardiovascular diseases.
last update by M 12/7/2012