There are two main cultivars of tarragon: French tarragon, which possesses more essential oils, and thus flavor, and Russian tarragon, a hardy but less desirable plant as a cooking herb. A tarragon leaf is long and narrow, dark-green in color, and has the taste of black licorice. Its intense flavor begs caution when flavoring, as it is easy to overpower a dish if too much is used.

Tarragon

(Artemesia dracunculus)

According to legend, tarragon's twisty, snake-like roots once made it a cure for snake bites. Its purported antifungal properties made it popular as a foot poultice in the Middle Ages. Today, tarragon is used in soaps, cosmetics and liqueurs.

Menu Suggestions Try this:
  • Chop and add to tartar sauce.
  • Mince and fold into scrambled eggs.
  • Blend into herbed butters and mayonnaise.