Tarragon, or tarragon, is a plant with a pungent and slightly bitter flavor,
grown in Western Europe for gastronomic uses. Leaves and flowers are harvested
in the warmer months.
It is widely used in Tuscan and French cuisine to flavor fish, eggs and other dishes.
It is one of the main components of the Bernese sauce, used to flavor grilled meat.
It is suitable for flavoring raw vegetables.
It has antiseptic and digestive properties. The leaves contain mineral salts and vitamins A and C.
Chewing the leaves reduces the sensitivity of the taste buds,
making the intake of bitter medicines less annoying,
while the infusion stimulates the appetite; the roots, on the other hand, relieve sore throats.