On food and cooking the science and lore of the kitchen ( PDFDrive ) 790

estragon) in oil cavities alongside the leaf
veins.Estragoleisaclosechemicalrelativeof
theanisearomaticanethole,anddoeshavean
anise-likecharacter.Tarragonisacomponent
oftheFrenchmixfinesherbes,istheprimary
flavoringinbéarnaisesauce,andisoftenused
toflavorvinegars.
“Mexicantarragon”isamarigold-like
NewWorldnative,Tageteslucida,whose
leavesdoindeedcontainamixtureofaniselikeanetholeandtarragon’sestragole.
TobaccoTobaccoisusedoccasionallyasa
foodflavoring,anditscuringresemblesthe
makingoftea(p.437).Theleavesofthe
notoriousNorthAmericannativeNicotiana
tabacum,arelativeofthepotatoandtomato,
areharvestedwhentheybegintoturnyellow
anddevelopresinoussecretions,theneither
sun-curedorfermentedinheapsforseveral
weeks,anddriedbycontactwithhotmetal.
Thesetreatmentsdevelopacomplexaroma
withwoody,leathery,earthy,andspicynotes,


andthesearesometimesaugmentedwiththe
additionofvariousessentialoils(vanilla,
cinnamon,clove,rose,andothers).Tobacco
leavescontainastringenttanninsandbitter
nicotine,sotheyareusuallyinfusedonly
lightlyintosauces,syrups,andcreams.
Sometimeswholeleavesareusedasa
disposablewrappertoflavorafoodduring

cooking.
Water Pepper Water pepper is a relative of
rauram,orVietnamesecoriander. Polygonum
hydropiperisawidespreadnativeofwetareas
in the Northern Hemisphere. Its leaves have
been used as a pepper substitute in Europe,
andarenowusedmainlyinJapantoprovidea
peppery, somewhat numbing pungency (from
polygodial). Water pepper also has woody,
pine,andeucalyptusnotes.
Wintergreen Wintergreen is the leaf of
Gaultheria procumbens orfragrantissima, a
North American bush in the blueberry and