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Tarragon, French Artemisia dracunculus
A delicately flavored herb, tarragon is reminiscent of mint and licorice and goes particularly well with fish, vinegars, and vegetables. It is delicious in creamy sauces and in combination with chives, garlic, and any lemon-flavored herb. The buttery French sauce, bearnaise, includes tarragon. Fresh leaves are best, of course, but to save the leaves, freeze rather than dry because it will lose much flavor in the drying process. Interesting Notes Tarragon's latin name, dracunculus, means little dragon: in the Middle ages, it was used to treat snake bites. It is part of the large hardy, herbaceous family, Artemesia. Another well-known variety of the family is A. Absinthium, or Wormwood. This is known for its use in absinthe liquor. Many of the varieties are distinctly scented.
Tarragon, French Growing Tips In the garden, tarragon loves sunny, warm weather. Harvest whole branches, not just the individual leaves.
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Characteristics & Attributes for Artemisia dracunculus
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