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  2. Tagetes lucida - Wikipedia

    en.wikipedia.org/wiki/Tagetes_lucida

    Tagetes lucida - MHNT. Tagetes lucida is a perennial plant native to Mexico and Central America.It is used as a medicinal plant and as a culinary herb.The leaves have a tarragon-like scent, with hints of anise, and it has entered the nursery trade in North America as a tarragon substitute.

  3. Estragole - Wikipedia

    en.wikipedia.org/wiki/Estragole

    It is a colorless liquid, although impure samples can appear yellow. It is a component of various trees and plants, including turpentine (pine oil), anise, fennel, bay, tarragon, and basil. It is used in the preparation of fragrances. [1] The compound is named for estragon, the French name of tarragon.

  4. Tagetes - Wikipedia

    en.wikipedia.org/wiki/Tagetes

    Tagetes (/ t æ ˈ dʒ iː t iː z /) is a genus [3] of 50 species of annual or perennial, mostly herbaceous plants in the family Asteraceae. They are among several groups of plants known in English as marigolds. The genus Tagetes was described by Carl Linnaeus in 1753. [4] [5]

  5. The Unexpected Herb That Will Transform Your Desserts - AOL

    www.aol.com/unexpected-herb-transform-desserts...

    Tarragon doesn’t shout like rosemary, thyme, or basil. Instead, it adds flavor, freshness, and complexity to any dish without overpowering. In other words, it’s a great party guest.

  6. Tarragon - Wikipedia

    en.wikipedia.org/wiki/Tarragon

    Dried tarragon leaves. French tarragon is the variety used for cooking in the kitchen [8] and is not grown from seed, as the flowers are sterile; instead, it is propagated by root division. Russian tarragon (A. dracunculoides L.) can be grown from seed but is much weaker in flavor when compared to the French variety. [7]

  7. Fines herbes - Wikipedia

    en.wikipedia.org/wiki/Fines_herbes

    A living tradition, such as cooking, is always subject to variation and re-creation. For example, in his memoirs, the late Pierre Franey, former chef at Le Pavillon and long-time New York Times columnist, vividly recalled his trepidation when as a teenaged apprentice chef, he was ordered to prepare a simple "omelette aux fines herbes—three eggs, chervil, parsley, tarragon, chives—the first ...

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