Today's excerpt from Diary of a Tuscan Chef is an anecdote telling of how Cesare came to love and use tarragon in his food. This particular story shows that you might end up really liking something that might not have been appealing to you at first - so try a new herb in your cooking tonight!
Tarragon
The Italian word for tarragon is dragoncello. I guess it’s a reference to the fact that a dragon has a split tongue, just like the tarragon leaf. When I first discovered tarragon, I didn’t like it. The aniselike flavor was overpowering, plus, I thought it was French. But as I started learning more about herbs, I discovered that the cooking of Siena relies heavily on tarragon, which changed everything for me. I embraced it. Now I use tarragon either very sparingly, or in large quantities.
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