Tarragon
A perennial herb used in cooking and traditional medicine.
Tarragon—known botanically as *Artemisia dracunculus* and also called estragon—is a perennial herb belonging to the Asteraceae family. It grows wild across much of Eurasia and North America and is raised both for cooking and medicinal use. The variety *Artemisia dracunculus* var. *sativa* is the preferred culinary type known as French tarragon, prized for its fragrant leaves. In contrast, Russian tarragon (*Artemisia dracunculus* var. *dracunculus*, also called *Artemisia dracunculoides*) lacks that distinctive scent and is considered inferior for cooking.
The plant reaches 120–150 cm (4–5 ft) in height, with slender branches. Its leaves are lanceolate, glossy green, 2–8 cm (1–3 in) long and 2–10 mm (1/8–3/8 in) wide, with smooth edges. Flowers appear in small heads 2–4 mm (1/16–3/16 in) across, each containing up to 40 yellow or greenish-yellow florets. French tarragon rarely produces flowers or seeds. Some tarragon plants yield seeds that are mostly sterile, while others produce viable seeds. The plant spreads and reproduces readily through rhizomatous roots.
For cultivation, French tarragon is the variety used in kitchens. Because its flowers are sterile, it cannot be grown from seed and must be propagated by root division. Russian tarragon can be started from seed but has a much weaker flavor than French tarragon. However, it is hardier and more vigorous, spreading via roots and growing over a meter tall. It thrives in poor soil, tolerates drought and neglect, and produces many more leaves from early spring onward—leaves that are mild and suitable for salads and cooked dishes. Russian tarragon loses what little flavor it has as it ages and is often considered useless as a culinary herb, though it is sometimes used in crafts. Its young stems in early spring can be cooked like asparagus. Horticulturists recommend growing Russian tarragon indoors from seed and planting it out in summer; the spreading plants are easily divided.
A better substitute for Russian tarragon is Mexican tarragon (*Tagetes lucida*), also known as Mexican mint marigold, Texas tarragon, or winter tarragon. Its flavor is much closer to French tarragon, with a hint of anise. Though it belongs to a different genus, Mexican tarragon has a more robust taste that does not fade significantly with age. It cannot, however, survive as a perennial in cold climates.
In terms of health, tarrago
- Scientific name
- Artemisia dracunculus
- Family
- Asteraceae
- Height
- 120–150 cm (4–5 ft)
- Leaf length
- 2–8 cm (1–3 in)
- Leaf width
- 2–10 mm (1⁄8–3⁄8 in)
- Flower diameter
- 2–4 mm (1⁄16–3⁄16 in)
- Key chemical
- Estragole (approx. 2900 mg/kg in fresh leaves; BMDL10 for 80 kg human: ~5.6–8 mg/day)
Quick Facts
- Genus
- Artemisia
- Species
- dracunculus
Facts from the source article.
Lore & Background
Tarragon grows to 120–150 centimetres tall with slender branches and lanceolate, glossy green leaves. The flowers are produced in small capitula, each containing up to 40 yellow or greenish-yellow florets. French tarragon (*Artemisia dracunculus* var. *sativa*) seldom produces flowers or seeds, while Russian tarragon (*Artemisia dracunculus* var. *dracunculus* or *Artemisia dracunculoides*) produces viable seeds but lacks the strong anise-like scent. The plant has rhizomatous roots used to spread and reproduce.
French tarragon is propagated by root division, as its flowers are sterile. Russian tarragon can be grown from seed but is much weaker in flavor, though it is more hardy and vigorous, tolerating poor soils, drought, and neglect. Mexican tarragon (Tagetes lucida) is a better substitute for Russian tarragon, with a more robust flavor reminiscent of anise.
Reader's Guide
Tarragon is significant as a culinary herb, particularly in French cuisine where it is one of the four fines herbes and the main flavoring component of Béarnaise sauce. It is used in Syrian, Iranian, Armenian, and Georgian dishes, and flavors the carbonated soft drink Tarkhuna in Armenia, Russia, Georgia, Ukraine, and Kazakhstan. Its chemical composition includes phenylpropanoids such as estragole, methyl eugenol, and trans-anethole, as well as terpenes like α-trans-ocimene and limonene. The compound cis-pellitorin, which elicits a pungent taste, has been isolated from the plant. The species name dracunculus means 'little dragon', possibly due to its coiled roots. While French tarragon is preferred for cooking, Russian tarragon is considered less flavorful and is sometimes used in crafts or as an asparagus substitute when young. Mexican tarragon offers a more robust alternative but is not cold-hardy.
Did You Know?
- French tarragon seldom produces flowers or seeds and is propagated by root division.
- Russian tarragon is more hardy and vigorous than French tarragon but much weaker in flavor.
- Tarragon contains estragole, a known carcinogen in mice, at about 2900 mg/kg in fresh leaves.
- The species name dracunculus means 'little dragon', possibly due to its coiled roots.
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