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.
Both the leaves and stems are can be used, either fresh or dried, as seasoning in a wide variety of dishes. They are also often steeped in vinegar and soft drinks to impart their unique flavors into the surrounding liquids. There are written records of tarragon cultivation dating back to 500 B.C.