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.
Tarragon is a bittersweet herb with a hint of licorice flavor, but too much can overwhelm your recipe. Fresh or dried tarragon is a major ingredient in these recipes, all using at least 1 teaspoon.For substitution purposes, use three times as much fresh tarragon as dried tarragon called for in the recipe and vice versa.resh or dried tarragon is a major ingredient in these recipes, all using at least 1 teaspoon. For substitution purposes, use three times as much fresh tarragon as dried tarragon called for in the recipe and vice versa.