Tarragon, (Artemisia dracunculus) is a species of perennial herb in the family Asteraceae. One sub-species, Artemisia dracunculus var. sativa, is cultivated for use of the leaves as an aromatic culinary herb. In some other sub-species, the characteristic aroma is largely absent. The species is polymorphic. Tarragon is native to soils that have relatively little water retention. But it is not a desert plant. It is found natively in a number of areas of the Northern Hemisphere. It grows to 120–150 cm tall, with slender branched stems. French tarragon, however, seldom produces any flowers (or seeds). Some tarragon plants produce seeds that are generally only sterile. Others produce viable seeds. Tarragon has rhizomatous roots and it readily reproduces from the rhizomes.
It has silvery-green leaves covered with silky, fine hairs and pale yellow flowers. It was first called 'Estragon' and was introduced into Spain by the conquering Moors. The name is derived from the Arabic word ' Tharkhoum' and the Latin word 'Dracunculus' meaning 'little dragon' probably because of the way the root seems to coil up like a dragon. The leaf is commonly used as a domestic herb and to make tarragon vinegar.
The best Tarragon sprigs for use in making the flavored vinegars are the early summer new growth sprigs, while the later seasoned more mature sprigs are best for freezing, and, if desired, drying. Tarragon is what is known as a tender perennial, meaning that with heavy mulch and a sheltered location, you might be able to nurse the plants through the winter.
When clipping the branches for use, make sure that you do not cut the whole branch off of the plant, cutting only the fresh lighter green leaves for fresh use. When cutting for the fall storage, do not cut the plants down to the crown, but leave the parent stalks at least 3 or 4 inches from the ground to ensure proper, even growth in spring. After three years or so, the plant should be replaced with fresh plants for the best results in harvesting.
This herb originated in Asia and is suspected of being brought to Spain by the invading Mongols in the early 1100's. In early folk lore it was believed to cure venomous bites from snakes, spiders, bees, and scorpions. The Romans believed it would fend off fatigue and used to place fresh sprigs of Tarragon into their shoes before starting out on pilgrimages to aid them through their long journeys.
Benefit & Uses: Today it is a popular herb in many worldwide native cultures. It is the main seasoning in the classic French Béarnaise sauce and can be used to flavor a wide variety of dishes including salads, pickles, fish, poultry, veal, prepared mustards and mayonnaises, rice, flavored vinegars and herb butters.
The Tarragon flavored vinegars are expensive in the stores, but are easy to make at home. Vinegars are the best way to preserve the flavor of the Tarragon, because when the fresh leaves are dried, they lose the entire flavor and aroma of fresh Tarragon.
Uses for Tarragon medicinally, but it is said that chewing the fresh leaves will relieve toothaches. A tea made from 1 teaspoon of the fresh leaves to one cup of hot water is reputed to help with insomnia, if taken at bed time. The essential oil of Tarragon is called "estragon oil" is used primarily in the manufacturing of perfumes.
Tarragon is one of the four fine herbs of French cooking and is particularly suitable for chicken, fish and egg dishes. Tarragon is the main flavoring component of Béarnaise sauce. Fresh, lightly bruised sprigs of tarragon are steeped in vinegar to produce tarragon vinegar.
Tarragon is used to flavor a popular carbonated soft drink in the countries of Azerbaijan, Armenia, Georgia and, by extension, Russia, Ukraine and Kazakhstan. The drink, named Tarhun, is made out of sugary tarragon concentrate and colored bright green.
In Slovenia, tarragon is used as a spice for a traditional sweet cake called potica. In Hungary a popular kind of chicken soup is flavored with tarragon.