Let's talk about tarragon or snapdragon

Many times it happens to us that when reading a food recipe, we find the name of some herb used in its preparation, either to enhance its flavor or to decorate the final dish, but we do not know everything about it. Therefore, today's suggestion is to learn more about tarragon.

Is he known by another name too?

Yes, in addition to calling it tarragon, it is known as dragonlet.

What are its leaves like?

Its leaves are elongated and pointed.

Is it a big plant?

This plant can be up to one meter tall, which is why its roots are generally weak. To prevent this from happening and achieve a bushy and aromatic plant, we must prune it very low, in the fall, leaving practically only the base.

What care should we take with this plant, to maintain it with all its splendor and aroma?

In addition to pruning it, as we said previously, we must be careful, every two years, at the end of spring, to remove it from the roots, divide it and replant it. In this way we manage to preserve it in all its potential and also, by dividing its roots, we manage to generate new plants.

When should its leaves be cut to preserve them?

During the summer is when it is best to cut its leaves and dry them, and then keep them dry in a jar. Once dry, we can also put them in oil or vinegar and thus we will achieve a different flavor.

Where can we use this herb?

Tarragon is a very aromatic herb and widely used in French cuisine. We can apply it in sauces and soups, and it is very suitable for white meats.

Alejandro Rossi
"The quality vegetarian recipe book"