Tarragon

Tarragon is a perennial herb in the sunflower family Asteraceae, scientifically known as Artemisia dracunculus.

Tarragon (Artemisia dracunculus) is a perennial herb in the sunflower family Asteraceae, native to Eurasia and North America. It is primarily used as a culinary herb, especially in French cooking, and has a distinct anise-like flavor. Tarragon is also discussed in traditional and modern herbal medicine.

Botany

Tarragon is a perennial herb in the Asteraceae family. It grows as a leafy, aromatic plant, commonly identified by its slim green leaves and bushy habit. The scientific name is Artemisia dracunculus.

Culinary use

Tarragon is valued as a seasoning herb, especially in French cuisine. It is used fresh or dried in sauces, vinegars, dressings, fish, poultry, eggs, vegetables, and seasoning blends such as fines herbes. In Canada, tarragon is widely available in grocery stores and gardens, frequently used in French-influenced cooking and home herb cultivation.

Varieties and cultivation

French tarragon is the best-known culinary form, while Russian tarragon is also recognized. Tarragon is cultivated in Europe and North America and is sold fresh, dried, or as an infused vinegar.

Traditional and medicinal use

Tarragon has been used in traditional medicine and studied for possible biological activities, including antimicrobial and antioxidant effects. However, modern sources note that evidence for many medicinal uses remains limited.