Tarragon is an herb that is native to southern Europe and western Asia. It is a perennial plant that grows up to three feet tall and has narrow, pointed leaves that are bright green in color. Tarragon has a distinct anise or licorice-like flavor that is commonly used to add a sweet, slightly bitter taste to dishes.

French Tarragon is the most common type of tarragon used in cooking, prized for its superior flavor and aroma. It is a sterile cultivar and cannot be grown from seed, only propagated by cuttings. French Tarragon has narrow, pointed leaves that are darker in color and have a more pronounced licorice-like flavor than Russian Tarragon.

Russian Tarragon, on the other hand, is less flavorful and less aromatic than French Tarragon. It can be grown from seed and is therefore more readily available, but it lacks the same culinary appeal as French Tarragon. Its leaves are broader and less pointed than French Tarragon leaves, and it has a bitter taste compared to the sweeter flavor of French Tarragon.

Both French and Russian Tarragon can be used in cooking to add flavor to a wide range of dishes. They pair well with poultry, seafood, eggs, and vegetables, and are commonly used in French cuisine. They can be used fresh or dried, and are often added to sauces, dressings, and marinades. Tarragon is also commonly used in vinegar and oil infusions, as well as in compound butters.

While tarragon is primarily used as a culinary herb, it does have some potential medicinal uses. It has been traditionally used to stimulate the appetite, aid in digestion, and alleviate mild toothaches. Some studies have also suggested that tarragon may have anti-inflammatory and antioxidant properties. Tarragon tea is also used in some cultures as a remedy for insomnia and anxiety.

Tarragon is a versatile herb, whichever cultivar you choose, with a distinctive flavor that is prized in many cuisines. While French Tarragon is the preferred variety for culinary use, Russian Tarragon can still be used in cooking if French Tarragon is not available. Both varieties have potential medicinal uses as well, and tarragon tea is used in some cultures for its calming properties.

This process is commonly used in the preparation of dishes such as stews, risottos, and pilafs, where the grains or ingredients are cooked in a liquid until the liquid is absorbed, resulting in a moist, flavorful dish.

"To ensure safe acidity in whole, crushed, or juiced tomatoes, add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Acid can be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired. Four tablespoons of a 5 percent acidity vinegar per quart may be used instead of lemon juice or citric acid".

Portions Source: USDA

Angelica archangelica, also known as garden angelica, is a biennial plant that is native to northern and eastern Europe, as well as parts of Asia. It has been used for centuries in both culinary and medicinal applications.

In cooking, Angelica archangelica is prized for its fragrant and slightly sweet flavor. Its leaves, stems, and seeds are used in a variety of dishes, including soups, stews, salads, and desserts. In particular, the stems of the plant are candied and used as a garnish for cakes and pastries. The flavor of Angelica archangelica is often described as being similar to that of anise or licorice.

In addition to its culinary uses, Angelica archangelica has a long history of use in traditional medicine. It is believed to have anti-inflammatory and diuretic properties and has been used to treat a variety of ailments, including digestive problems and respiratory conditions. Angelica archangelica is also believed to have antibacterial and antifungal properties and has been used as a natural remedy for infections.

The plant contains coumarin, which can thin the blood and increase the risk of bleeding in some people. As a result, individuals taking blood-thinning medications or with bleeding disorders should avoid using Angelica archangelica.

Pimpinella anisum, also known as anise or aniseed, is an annual herb that is native to the eastern Mediterranean region and Southwest Asia. It has a long history of use in both culinary and medicinal applications.

In culinary applications, Pimpinella anisum is prized for its sweet, licorice-like flavor. Its seeds are used to flavor a variety of dishes, including bread, pastries, desserts, and drinks such as teas and liqueurs.

An apple is a type of fruit with a red, green, or yellow skin and a round or oblong shape. Apples are typically crisp and juicy and can be eaten raw, cooked, or used to make various food products such as cider, juice, and pies.

Apples were brought to North America by European colonists, who brought apple seeds and cuttings with them from their home countries. The first apple orchard in North America was established in the Massachusetts Bay Colony in 1625.

In the 19th century, apple growing became an important industry in the United States, with the development of new varieties and the expansion of orchards across the country. The apple industry was especially important in regions such as the Northeast and the Pacific Northwest, where the climate and soil were well-suited for apple cultivation.

The 20th century saw significant changes in the apple industry, including the introduction of mechanization, refrigeration, and controlled atmosphere storage. These technologies enabled apples to be grown and stored more efficiently, and allowed for the production of apples on a larger scale.

Today, the United States is one of the world's leading producers of apples, with commercial apple production taking place in 32 states. The top apple-producing states include Washington, New York, Michigan, Pennsylvania, and California.

Apples are grown using a variety of methods, including conventional farming, organic farming, and integrated pest management. Apples are a popular crop for small-scale farmers, and many apple orchards offer "pick your own" opportunities for consumers.

There is also a growing interest in heirloom and specialty varieties of apples, which are prized for their unique flavors and historical significance. These varieties are often grown by small-scale farmers and sold at farmers' markets and specialty food stores.

Overall, the history of apples in the United States reflects the country's changing agricultural landscape, from the early days of European settlement to the modern era of large-scale commercial production and the growing interest in local, sustainable, and specialty agriculture.

Recipe: Perfect Apple Pie

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Apricot Nutrition Facts

Both were first cultivated around the Mediterranean region, although nowadays they are grown across Europe and North America. In addition to being used in salads and soups, artichokes can be preserved by pickling, boiling in oil, steaming, juicing etc.

They contain good amounts of fiber, vitamins B6 and K, folate, potassium, manganese and antioxidants. Some studies show that consuming artichokes may help lower cholesterol levels and improve liver function. Artichokes seem to have a positive impact on human health which makes them worth including into anyone’s diet. But the real reason that people have cultivated and consumed artichokes through the ages is simply because they taste so good!

Asparagus is a perennial vegetable that is prized for its tender, flavorful shoots. It is native to Europe, North Africa, and Western Asia, but is now grown in many parts of the world.

In the kitchen, asparagus is a versatile ingredient that can be boiled, steamed, roasted, grilled, or sautéed. It is often served as a side dish, but can also be used in salads, soups, stir-fries, and pasta dishes. Asparagus has a delicate, slightly sweet flavor that pairs well with a variety of ingredients, such as lemon, garlic, butter, and Parmesan cheese.

The history of asparagus dates back to ancient times, with references to the vegetable found in Egyptian hieroglyphics and Roman texts. Asparagus was prized by the Greeks and Romans for its medicinal properties.