Food

Food Information

Herbs&Spice

TARRAGON

TARRAGON (Artemisia dracunculus)

French tarragon is a rather prostrate, woody perennial that spreads slowly by creeping rhizomes. The shiny, dark green leaves are slender, pointed at the ends, and very aromatic. Flowers are seldom seen but are tiny and greenish white in branched clusters.

It was once believed that tarragon was the result of putting flax seeds into a cut made in the root of a radish or sea onion. The name tarragon comes 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 location and in full or partial sun. True French tarragon does not produce seeds and will have to be grown from cuttings or divisions. Propagate by root cuttings, and every 3 or 4 years you can divide established plants. This variety should not be confused with the Russian variety which looks similar except for rougher, greener leaves and which does not have the same unique flavor, although it does bear seeds.

The leaves of French tarragon have a distinctive, slightly anise like flavor and can be used fresh or dried in salads, egg dishes, cheeses, vinegar, and with fish.