estragon

Estragon, commonly known as tarragon, refers to the culinary herb Artemisia dracunculus. It is a perennial plant in the Asteraceae family, valued for its slender leaves and a distinctive anise-like flavor that intensifies with fresh growth. Tarragon is native to temperate regions of Eurasia and is widely cultivated in herb gardens and commercial spice production. It is used fresh to flavor sauces, vinaigrettes, mayonnaises, and is often paired with fish and poultry; dried forms are less aromatic but still used. In classical French cuisine, the herb is central to sauces such as béarnaise, where it contributes bright, nuanced notes. Varieties include French tarragon, prized for aroma and leaf quality, and Russian tarragon, which is hardier but tends to have a stronger, less refined flavor. Growth requires sun, well-drained soil, and regular harvesting; French tarragon is commonly propagated by cuttings due to its sterility.

Estragon also names a central character in Samuel Beckett's Waiting for Godot. In the play, Estragon and Vladimir wait together for Godot, a scenario that serves as a vehicle for exploring themes of purpose, memory, and the human condition through sparse action and dialogue. The name Estragon is the French word for tarragon, a nod to the herb and to Beckett’s penchant for wordplay in translation and production.