Tarragon, also known as dragoncillo or dragon grass among other names, is a perennial aromatic herb of the family Asteraceae originally from Central Asia and the Middle East, with a widespread use in European cuisine, and an essential in French cuisine
T A R R A G O N
In the kitchen it is used to season and fill meats, poultry, fish or seafood. It can also be used to give its characteristic flavor to fresh vegetable dishes such as mushrooms, cooked carrots, asparagus. Its leaves combine perfectly with salads and light soups, but what makes this plant truly special is its indispensable use in the preparation of bernaise, tartar and hollandaise dressings.