Happy New Year!!!~
I really apologize if I haven't posted anything for quite some time here although I did post a few entries on my first blog - but yeah, I wasn't too updated. Things just became a handful for the past month: new tasks at work and plenty of things to do at home. Nevertheless, if I do have some extra time, I can always update : ) but to be honest, I find it easier for me to update my first blog since the topics are all about food and my insights, while here in my second blog, it would take me almost an hour to finish one entry since I get to research true information first before I post them. So yeah I guess you would see me post in my first blog more often than here, though I will try my hardest to keep two blogs updated hahaha
Scientific Name: Artemisia dracunculus
Tarragon is a perennial herb the grows wildly in North America; it is used in culinary and also in medicine as well. It is under the Sunflower family and can grow up to 59 inches tall. The leaves are lance-like in shape, broad and green. The flowers are formed in knob-like cluster and in each knob, it produces about about 30-40 tiny flowers. Some other species of Tarragon does not produce flower sand seeds like the French Tarragon but this specie has a strong flavor compared to the Russian Tarragon which on the other hand, does grow from seeds but it has a mild flavor. Tarragon actually tastes like Anise but milder.
This herb is rich in antioxidants as well as Vitamin A, C, and B-complex. Tarragon extract and Tarragon is also added in some medicine that help promote healthy blood vessels preventing platelet adhesion and aggression. It also have lots of minerals like calcium, iron, copper and manganese.
Tarragon can be added to your daily sautéd vegetables. It can be also added in salad dressings and garnished on salads. This herb is not only used in vegetables but also this can be added into meat dishes to add flavor as well. You can also make Tarragon Vinegar by infusing white wine vinegar and a bunch of Tarragon leaves.