Artemisia dracunculus (French tarragon)
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> Eudicotyledons > Core Eudicots > Asterids >
Euasterid II > Family: Asteraceae > Tribe: Anthemideae > Genus:
Artemisia
Native to Eurasia. It is a very important cullinary herb
in French cooking and is one of the four ingredients in fines herbes (the
other three being parsley,
chervil and
chives). It is added to
white wine vinegar to produce tarragon vinegar, which is used in salads, sauces,
pickles and with fish. Fresh leaves are used to flavour meat, chicken and egg
dishes, as well as sauces (including béarnaise, hollandaise and
tartare).
Publications
-
van Wyk, B.-E. 2005. Food Plants of the World -
Identification, Culinary Uses and Nutritional Value. Briza, Pretoria.
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