Traditionally thought to be able to guard against dragons and snakes, tarragon (Artemisia dracunculus) is best known today as one of the French “fines herbs” (along with chervil, parsley and chives).

Description and Cultivation

There are actually two common types of tarragon, French and Russian, and you definitely want to aim for the former (French), as the Russian version has little flavor. One sure way to tell what kind you’re contemplating buying is to rub the leaves with your fingers. The French should give off a very pronounced anise scent, where the Russian version will give off very little scent (and a comparably bland taste). Another sure way to tell the difference between the two if someone offers you seeds. Only the Russian version actually flowers and produces seeds; French tarragon is always cultivated by cuttings or division.

My research has returned a number of different sizes that tarragon reportedly can grow to, from two to three to five (or more!) feet high. My own experience with this hardy perennial is that it averages out to two to three feet. It puts out woody stems that grow upwards like shoots and are covered with narrow, pale green leaves, making it quite a striking bushy plant for the herb garden. As mentioned, it really doesn’t produce flowers that mature, although little clusters of pre-flowers are common.

Tarragon should be grown in a sunny, well-drained area, and works very well in a raised bed with excellent drainage. Water it regularly during the growing season, but don’t over-water (or overfeed, which will lead to “floppy” growth — feeding once midsummer is usually enough). The plant tends to spread slowly and should be divided every 3-4 years in early spring or fall. It should also be cut back in autumn, and covered with straw if your area suffers from hard frosts (a very hardy plant, it should winter fine regardless, but an ounce of prevention…).

Uses

For some reason, I’ve always had an affinity for tarragon, and usually drag it out when I feel like making a special culinary statement. It works very well in salad dressings, or for use with egg dishes, chicken or fish. Tarragon is popular in mayonnaises, and is the star ingredient in Béarnaise sauce. It is also widely found in vinegars and oils, which is also a primary way of preserving the herb, as drying it really deadens a lot of the flavoring. One way to preserve the herb is to pack it in vinegar, then use the pickled leaves as you would fresh. Whatever you use it in, always start with small amounts, as tarragon can quickly overwhelm a dish, dressing, etc.

Medicinally, tarragon has traditionally had a couple of different uses. It has been used to aid in digestion, particularly the digestion of proteins in foods. It has also been used to stimulate the kidneys and uterus. One big use of tarragon was to relieve toothaches, as it acts as an oral anesthetic to numb the mouth.

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