Tarragon

Tarragon is a perennial herb in the Asteraceae family, widely cultivated for its distinctive flavor. The most commonly used culinary form is French tarragon, Artemisia dracunculus var. sativa, which is highly valued for its refined anise-like aroma but is typically sterile and propagated by cuttings or root divisions. A hardier, more vigorous variant, often called Russian tarragon, is commonly grown from seed and is favored for its robustness, though its flavor is generally less delicate.

The plant has slender, linear leaves that grow on upright stems to about 0.5 to 1 meter in height. Fresh leaves offer a pronounced aroma with an anise-like note and hints of fennel; the aroma diminishes when dried, so fresh leaves are preferred for flavoring.

Cultivation requires full sun and well-drained soil. Tarragon tolerates a range of moisture levels but dislikes waterlogged conditions. French tarragon is usually propagated by root divisions or cuttings, grows slowly, and often benefits from a sheltered, warm location. It rarely flowers and may need protection in cold climates. Russian tarragon is more frost-tolerant and can be grown more easily from seed, but its flavor is coarser. Both forms spread by rhizomes if not contained.

Uses include flavoring sauces such as Bearnaise, as well as dressings, marinades, fish, and poultry dishes. Tarragon leaves are also incorporated into vinegars, oils, and salads. The leaves are most aromatic when fresh and added toward the end of cooking to preserve their distinctive character.