Tarragon, whose Latin name is 'Artemisia dracunculus', is a genus of daisyaceae family. Its homeland is Siberia. It is grown in some gardens in Ankara, Gaziantep, Urfa, and Erzurum in our country. It divides into light green branches over the rounded body. Towards the base of the plant, the stem turns brown. Its leaves are bright green, thin and long. The oil glands under the leaves emit a nice smell with a peppery bitter taste. It is a perennial shrub with spherical flowers, small and white in color.
Tarragon, which is famous especially in Europe as the 'King of Plants', is much more than a plant family. With its sharp smell and different aroma, it has an important place among the spices used to sweeten dishes in the world, especially in French cuisine. Tarragon exhibits its flavor in perfect harmony with chicken, fish, eggs, salad, potatoes, and cream.
Although we have heard its name frequently in recent years, tarragon is a plant known for many, many years. It was brought to Iran and Anatolia with the migration of Turks from Central Asia, it was taken to Europe with the Crusades and spread to the world from there. It has an important place in Ottoman cuisine. It has managed to become one of the indispensable spices of the palace cuisine in soups, salads, and all kinds of meat dishes.
From the tarragon plant; tarragon tea, tarragon oil, tarragon vinegar, tarragon extract, and ointment are produced.
[1] http://www.bitkiseldermanlar.com/bitkiler/tarhun-ve-tarhunun-faydalari.html
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