Historical Records of Tarragon Essential Oil and How to Use Tarragon Leaf Seasoning

Historical records of tarragon essential oil and its development and changes: Tarragon, also known as Estragon, was brought into Spain by the conquering Moors, while the English began to become familiar with tarragon in the 16th century. Its English common name Tarragon comes from the Arabic Tharkhoum, while its Latin species name Dracunculus means 'little dragon', perhaps because its roots coil around like a dragon, hence the name. In any case, tarragon is very useful for wounds from snake bites or rabid dog bites.

There is a myth that the Latin genus name of tarragon comes from a goddess in charge of hunting and childbirth. This goddess was named Artemisia, and the genus name of tarragon is exactly the same as her name. It is an extremely popular salt-free diet meal. Tarragon is rich in vitamin A and C. In the past, it was used to treat scurvy, its roots could be put to use for toothache, and it was also once used to eliminate cancer cells. It also occupies a place in French perfumes.

How to use tarragon leaf seasoning:

The flavor of tarragon is similar to star anise, a seasoning commonly used in Chinese cuisine. It is rich but not pungent, belonging to the mild and elegant category. Its flavor is somewhat like fennel, a little spicy, and half sweet and half bitter. Tarragon leaves are suitable for adding flavor to vinegar, pickles, appetizers, mustard, and sauces. They are also often used in tomato and egg dishes. If used for seasoning fish or meat dishes, soups, stews, and so on,