Tarragon is a fragrant herb with narrow leaves and a slightly sweet, licorice-like flavor. It is often used in French cooking, especially with chicken, eggs, and sauces.
It comes from Middle French 'targon', from Medieval Latin 'tarchon', from Arabic 'ṭarakhūn', which itself may come from Greek. Some of these older words are also related to a word meaning 'little dragon', possibly because the plant’s roots twist like a dragon’s body.
Tarragon’s gentle licorice flavor can make a simple egg dish taste like restaurant food in seconds. The 'little dragon' connection in its history fits nicely, because just a few leaves can suddenly breathe fire into an otherwise plain meal.
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