Tarragon is a perennial, aromatic and bitter plant belonging to the Asteraceae family. It is also called “dragon”, “tarfone”, “tragone”, “serpentaria”.
Tarragon is a herbaceous plant.
Its flavor combines perfectly with fish and egg-based preparations, such as omelettes, but it is also suitable for flavoring sauces and sauces (such as tartar sauce, Bernese sauce and precisely Tuscan tarragon sauce) , in addition to representing a delicious ingredient in the fillings of the first courses of fresh pasta, think of ravioli for example, but also of savory vegetable pies.
In dishes with important flavors, such as roast meat, it represents a pleasant aromatic nuance, while paired with dishes or products with a delicate flavor, it gives something extra: try it by flavoring it with ricotta tarragon, baked vegetables or seasoning a simple white rice. The fresh leaves added to a simple salad make it special.