Tarragon - Artemisia dracunculus var. sativus
The French Tarragon

Its botanical name is derived from its serpent like roots (a little dragon), after its supposed ability to cure bites of serpents and mad dogs. Tarragon was introduced to Britain in the Tudor times. There are two forms of tarragon, the French and the Russian. In our opinion, the French is the better form.

Tarragon grows to about 2ft and has branching stems and lance-shaped dark green leaves with drooping white flowers that appear in July and August. Propagate from cuttings taken in July, plant out in well-drained soil in a sunny position. Medicinal Tarragon root has been used to cure toothache. The leaves were used to treat scurvy, as a tonic and as a diuretic. It is said to stimulate appetites – as a digestive aid. It was also once used to treat bites from snakes.

Culinary
Tarragon is one of the top culinary herbs because of its distinction of flavour. It is grown commercially in France to make tarragon vinegar, which is an important ingredient of Mayonnaise and Tartare sauce. Only the best Dijon mustards include tarragon. Add tarragon to salads, pate, cooked meats, fish and egg dishes. Tarragon works beautifully well with chicken .Use this herb in stuffing mixtures and add to root vegetables such as carrots and parsnips. Tarragon can be dried in the winter, cut off bunches in September and string up in an airy room. Try freezing tarragon in ice cubes and use in summer drinks. Tarragon is also used to enhance the flavour of soups and sprinkle chopped tarragon over omelettes.

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