Estragão

Estragão is a perennial herb native to Europe and Western Asia. It belongs to the family Asteraceae and is known scientifically as Artemisia dracunculus. The plant typically grows to a height of 30-120 centimeters and features slender, lance-shaped leaves that are a deep green color. Its aroma is distinctive, often described as anise-like or licorice-like, due to the presence of anethole.

There are several varieties of estragão, with the most common being French estragão. This variety is prized for its culinary uses and is sterile, meaning it is propagated vegetatively. Russian estragão, on the other hand, is more robust but has a less intense flavor and aroma, and it can produce seeds.

Culinary applications are where estragão truly shines. It is a key ingredient in French cuisine, famously featuring in sauces like béarnaise and hollandaise. It is also used to flavor vinegars, mustards, and in marinades for poultry, fish, and vegetables. Its subtle anise notes complement a wide range of dishes without overpowering other flavors.

Beyond its culinary contributions, estragão has a history of medicinal use, though its efficacy in modern medicine is not widely established. Traditionally, it was employed as a digestive aid and to relieve toothache. The plant contains various compounds, including essential oils, which are thought to be responsible for its perceived properties. Today, estragão is cultivated for both its culinary and aromatic qualities, adding a unique zest to food and gardens alike.