Artemisia
Tarragon is the best known member of the Artemisia family
Artemisia is the botanical name for the family of herbs which includes artemisia dracunculus, better known as French Tarragon.
French Tarragon is the most widely used culinary herb of the family. Russian Tarragon (artemisia dracunculoides) is more vigorous and hardy, originating as it does in Siberia, but has a markedly inferior flavour.
Tarragon is included in the mix of fines herbs, widely used in French cooking.
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Related Recipes
Maryland Crab Cakes
American crab cake recipe, good as a starter or main, and served with a tarragon and butter sauce
Read full recipe by Rick Stein, published at BBC Food
Crayfish Luxembourg Style (Kriibsen)
Read full recipe published at www.luxembourg.co.uk
