ট্যারেগন্ is the Bengali name for Tarragon. Artemisia dracunculus or Tarragon is called ট্যারেগন্ in Bengali and is one of the great culinary herbs. It is a kitchen staple in French cuisine and fondly called the “King of Herbs”.
Its Latin name, dracunculus, means “little dragon” and is derived from the medieval belief that the shape of a plant reflected its uses (the Doctrine of Signatures).
It is known for its anise-like aroma and taste, which can easily overshadow flavours in a dish. The herb has a delicate, warm flavour and is many mild-flavoured dishes, such as chicken and fish dishes, asparagus, eggs, sauces and pickles.
Read more: Health Benefits of ট্যারেগন্ (Tarragon)
In Asian countries (Iran, Pakistan, Azerbaijan, India), this species has long been used in traditional medicine. It has been used both in the treatment of gastrointestinal diseases and as an anaesthetic, hypnotic and anti-epileptic agent.