Fresh herbs and salads catalog

Tarragon

Tarragon (Artemisia dracunculus) is a perennial herb in the Asteraceae family. The cultivated subspecies A. dracunculus var. sativa is prized for its aromatic leaves, while other subspecies lack the characteristic flavour. The species is polymorphic, and its main forms are commonly distinguished as French tarragon (the preferred culinary type), Russian tarragon (less refined but hardier), and wild tarragon. Tarragon is one of the classic fines herbes of French cuisine and is especially well suited to chicken, fish, and egg dishes. It is the defining flavour of Béarnaise sauce, and fresh sprigs are often steeped in vinegar to produce tarragon vinegar. Beyond France, the herb appears in a variety of regional traditions: it flavours a bright green carbonated drink called Tarhun in Azerbaijan, Armenia, Georgia, and neighbouring countries; it is used in Slovenia to season the traditional sweet cake potica; and in Hungary it is a key seasoning in a popular chicken soup. Tarragon’s distinctive aroma and versatility have made it a valued herb across many culinary cultures.

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