Estragón

Tarragon is an aromatic herb with narrow, elongated leaves, known for its delicate, slightly anise-like and sweet flavor, which adds a distinctive touch to a wide variety of dishes. It is especially popular in French cuisine, where it is used to prepare classic sauces like béarnaise sauce, as well as to season poultry, fish, salads, and vinaigrettes.

Tarragon originally comes from Eurasia, although today it is cultivated in many temperate regions of the world. There are mainly two varieties used in cooking: French tarragon (Artemisia dracunculus var. sativa), with a milder and more elegant flavor, and Russian tarragon (Artemisia dracunculus var. inodora), which has a less pronounced aroma.

In addition to its characteristic aroma, tarragon has digestive and carminative properties, helping to relieve stomach discomfort. It is also a source of antioxidants and provides small amounts of vitamins A and C.

In the culinary context of Latin America, tarragon may be known by different regional names, although it is generally recognized as estragón (tarragon). Some synonyms or terminological variants include tarragón or, at times, it is confused with "sweet rue" due to similarities in the botanical family, although they are not the same.

Its use in cooking allows it to enhance flavor without overpowering other ingredients, so it is recommended to add it fresh and at the end of the cooking process to preserve its fragrance.