FoodFood InformationHerbs&Spice
TARRAGON (Artemisia dracunculus)
French tarragon is a rather prostrate, woody perennial that spreads slowlyby creeping rhizomes. The shiny, dark green leaves are slender, pointedat the ends, and very aromatic. Flowers are seldom seen but are tiny andgreenish white in branched clusters.
It was once believed that tarragon was the result of putting flax seedsinto a cut made in the root of a radish or sea onion. The name tarragoncomes from the French word estragon which means "little dragon,"the association perhaps being with the strong flavor of the leaves.
Tarragon likes well drained, good garden soil. Plant it in a warm locationand in full or partial sun. True French tarragon does not produce seedsand will have to be grown from cuttings or divisions. Propagate by rootcuttings, and every 3 or 4 years you can divide established plants. Thisvariety should not be confused with the Russian variety which looks similarexcept for rougher, greener leaves and which does not have the same uniqueflavor, although it does bear seeds.
The leaves of French tarragon have a distinctive, slightly anise like flavorand can be used fresh or dried in salads, egg dishes, cheeses, vinegar,and with fish.