Tarragon Tuna Toasties

It's hard to believe there was a spice lacking in YJDKIY's three shelves of spices, but alas, tarragon had to be a special purchase.


Monday night dinner was chunk light tunka mixed with a tiny bit of Olive Oil Mayo, dijon, lemon juice, pepper, sweet pickle relish, a TON of parsley and tarragon. Spread on toasted HT petite wheat loaf with tomatoes and cheddar, on a bed of lettuce.

• Tarragon is an herb which has a flavor that resembles licorice
• Tarragon is a small, shrubby herb, Artemisia dracunculus, in the sunflower family. Two species are cultivated, Russian and French. Leaves of the French variety are glossier and more pungent. Most commercial Tarragon comes from dried leaves of the French Tarragon plant.
• Tarragon is commonly known as a flavoring for vinegar and is used in pickles, relishes, prepared mustards, and sauces. Tarragon also goes well with fish, meat, soups and stews, and is often used in tomato and egg dishes. Tarragon adds distinctive flavor to sauces.
• Tarragon is native to southern Russia and western Asia. Today, its primary producer is France. Russian Tarragon is eaten in Persia to induce appetite.
• The root of Tarragon was formerly used to cure toothache.
• Tarragon has also been used as a digestive aid, a mild sedative, and as a heart disease prevention aid