“Commonly Known as Dragon’s Wort”
(Note: Anti-fungals Fight Cancer)
Tarragon is from Asia. I love that it is a Small Shrub, a Perennial, Loves Sandy Soil, Requires Little Water and Loads of Sunshine. Who can ask for more than that except that it has Cooking and Health Benefits as well. The Cooking Benefits are:
- Herb Vinegar
- Herb Butter
French Tarragon has no seeds and is Propagated by Root Division and is preferred for Cooking. Russian Tarragon is not as flavorful as French Tarragon for Cooking and has lots of Seeds to Propagate it. Use Sparingly or Tarragon will take over the flavor of a dish. Tarragon has the flavor of Anise or Licorice and also has Medicinal Properties such as:
- Lowers Blood Pressure
- High Antioxidant
- Protects Against Heart Attacks
- Protects Against Strokes
- Rich in Minerals
To make Tarragon Tea: the Rule of Thumb is Two Teaspoons Dried or Two Leaves or More, According to Taste, with a Cup of Boiling Water and let Steep for 3 minutes or less depending upon taste.
Tarragon Butter: a leaf or two (according to taste) thrown into a blender with a stick of Unsalted, Softened Butter.
Tarragon Vinegar: about 16 oz of White Wine Vinegar 1-4 Sprigs of Tarragon (depending upon taste) and seal for 2 weeks, Replace 1-4 Sprigs of Tarragon after 2 weeks and Reseal and is good for up to 2 years.
For Further In-Depth Information: Tarragon information can be had from The New Age Herbalist by Richard Maybe, AnniesRemedy.com, HerbWisdom.com, and Wikipedia.com
“I Hope You Enjoy Using Tarragon”