Back in medieval days German monasteries would brew a strong beer for sustenance during their Lenten fasts. Others believe it is more of a pagan or old world influence that the beer was only to be brewed during the sign of the Capricorn goat, hence the goat being associated with Bock beers.
Tarragon is probably most widely used and most popular in French cuisine. It is one of the main components of fines herbes and BÃ©arnaise sauce and forms a perfect partnership with many chicken and fish dishes in particular. There are two types of tarragon, French tarragon and Russian tarragon. French tarragon is the best type for cooking as it has a much stronger flavour, however it is harder to grow and must be cultivated from clippings and not from seed.
Some cooks use the leaves and flowers of tarragon as toppings for eggs, fish, shrimp, salad, mushrooms and tomatoes. Chopped tarragon also adds flavor to condiments such as mustard, mayonnaise, tartar sauce and vinaigrette. Other herbs also benefit from tarragon combinations; the spice enhances the flavors of dill, thyme, garlic and bay leaves.