Description
Tarragon (Artemisia dracunculus), also known as estragon, is a species of perennial herb in the family Asteraceae. It is widespread in the wild across much of Eurasia and North America and is cultivated for culinary and medicinal purposes.
Uses
Tarragon has distinctive culinary applications:
- French cuisine: Essential in béarnaise sauce and fine herbs
- Herb vinegars: Used to flavor vinegars for salad dressings
- Chicken dishes: Classic pairing with poultry preparations
- Egg dishes: Traditional in omelets and egg-based sauces
- Fish preparations: Excellent with salmon and other fish
- Vegetable dishes: Used with green beans and asparagus
- Salad dressings: Important flavoring in French dressings
Origin
Tarragon is widespread in the wild across much of Eurasia and North America. The plant has been cultivated for centuries for both culinary and medicinal purposes.
Varieties
There are two main cultivated varieties:
- French tarragon (A. dracunculus var. sativa): Best for culinary use, with superior flavor and aroma
- Russian tarragon (A. dracunculoides): Hardier plant but with weaker flavor
Plant Characteristics
Tarragon grows to 120–150 centimetres (4–5 feet) tall, with slender branches. The leaves are lanceolate, 2–8 cm long and 2–10 mm broad, glossy green, with an entire margin. The flowers are produced in small capitula 2–4 mm diameter, each containing up to 40 yellow or greenish-yellow florets.
Growing Notes
French tarragon seldom produces flowers or seeds and is propagated by root division rather than seeds. Russian tarragon can be grown from seed but has much weaker flavor. It is a hardier and more vigorous plant, spreading at the roots and growing over a meter tall.
Culinary Characteristics
French tarragon is the variety used for cooking and has a distinctive anise-like flavor with hints of vanilla. Russian tarragon produces more leaves but is not as intensely aromatic and flavorsome as its French cousin.