Description

Tarragon is a small, shrubby herb, botanically known as, Artemisia Dracunculus. It is a member of the sunflower family. There are two species of Tarragon that are cultivated, Russian and French. Leaves of the French variety are glossier and more pungent. The leaves are slender and dark green in color and have a pleasant anise-like flavor and aroma. It is characteristically minty, earthy and green.

Bunch of fresh Tarragon.

Origin

Tarragon is native to southern Russia and western Asia. The primary sources of Tarragon are California and France. California Tarragon has a greener, more uniform color and is cleaner.

Tarragon is used in French Cuisine .

Use

Tarragon is used in meat, fish, stews and soups. It also goes well in tomato and egg dishes. It is used in sauces, especially Bearnaise sauce and tarragon vinegar. It is an integral part of fines herbes and dijon mustard in French cuisine.

Allspice
Anise Seed
Arrowroot
Basil, Sweet
Bay Leaves
Caraway Seed
Cardamom
Cayenne Pepper
Celery Seed
Chervil
Chives
Cilantro
Cinnamon
Cloves
Coriander
Cream of Tartar
Cumin
Curry Powder
Dill
Fennel Seed
Garlic
Ginger
Horseradish
Juniper Berries

Dried Tarragon leaves.