all about spices and herbs

Synonyms: Estragon, French Tarragon, green sagewort, silky wormwood, false estragon
Form of use: leaves and young sprouts, fresh and dried, crush and ground
Origin: tarragon is probably native to central Asia, specifically Siberia. It has been familiar in Europe since the Middles Ages and is now cultivated all over the Northern Hemisphere.
Aroma: tarragon has a sweetly pungent, slightly peppery aroma with the flavor of anise.
Use: tarragon is added to many classic sauces like béarnaise or tartar sauce. It goes well mainly with light poultry dishes, stewed fish and simple egg dishes. This herb is used in salad dressings and mustard sauces very often as well.
Buying/storing: It is always better to buy fresh tarragon because its aroma is most intense. Wrap it in a moist towel and store it in a freezer bag in the vegetable compartment of the refrigerator for 2-3 days. If you must use dried tarragon, but only small quantities and store it in an airproof containers in a dark, cool place.
Properties: Tarragon is a 4 ft high perennial herb with many branches. It has many stem less, round or slightly toothed and slightly lances late leaves. Tarragon is very seldom seen in bloom: it has little yellow blossom forming in panicle.
Related species: French tarragon (Artemisia redowski) is its closest relative and is a spice as well. However, its taste is bitterer and therefore it is less popular.
Mythology: the translation of the word ‘dracunculus’ refers to its mythological significance: ‘little dragon’. People in the Middle Ages were convinced that tarragon functioned as an antibody against poisonous animal bites.
Medicinal use: the tea of tarragon blossoms and leaves promotes and supports kidney functions.
Fines Herbs: Did you know that tarragon is, next to parsley, chives and chervil one of the ‘Fines Herbs’, a classic French herb mix? This mix is available fresh or dried. The herbs are always contained in the same proportions in the mix. It is better to use fresh herbs. Omelets and scrambled eggs, cream soups, fresh cheese, cottage cheese and butter are often seasoned with “Fines Herbs”.
Tarragon Mustard: Tarragon mustard is definitely the most popular aromatized herbal mustard. It is native to France. The taste of this mustard is very fine and goes well in salad dressing or with light, fine dishes like stewed fish.

Tips for cooking:
The herbaceous stems of tarragon can be cooked if preparing broths or stews. However, the leaves should not be cooked for a long time or they will lose their aroma.
Tarragon goes well with homemade condiments. You can also use it to enhance mustard.