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.
If youâre a fan of French dishes, youâve probably heard of tarragon spice. The French use tarragon to flavor everything from chicken Fricassee to BÃ©arnaise sauce. With its rich flavoring and fascinating history, tarragon spice has plenty to offer for cooks who know what to do with it. About Tarragon Technically an herb, tarragon comes from the Artemisia Dracunculus shrub, a shrub related to sunflowers.