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French Tarragon
Our French Tarragon, or Artemisia dracunculus var. sativa, is a fragrant herb. Taxonomically this is a confusing plant because some list it as simply Artemisia dracunculus, however this is the name for Russian Tarragon, the direct ancestor from which we gained the sterile French Tarragon.
French Tarragon has 0.5% to 2.5% essential oil, which is pale yellow to amber in color and consists of mainly estragol. Interestingly, its volatile oils are nearly identical to anise.
In Arabic tarragon is called "tarkhun," in Mandarin you will hear "ai hao," in French and German alike it is "estragon," in Hindi it is "tarragon," in Japanese "esutoragon," in Portuguese it is "estragao," in Russian you will hear "estragon," and finally, Spanish speakers say "estrago'n." You may also hear French Tarragon called "estragole" or "little dragon."
History of French Tarragon
This is a relatively new addition to the herb repertoire, as is has only been cultivated for widespread human consumption for around 600 years. There is evidence that Greeks were using it as a charm and in medicinal applications as early as 500 BCE, meaning tarragon's medicinal history is far longer than its culinary history. Medieval Catholics believed that tarragon should be placed in the shoe before a long journey, as it was thought to give strength to the traveler. Tarragon was called "little dragon," though food historians argue over the reason why. Some believe it is because of the serpentine roots of the plants, others insist it is because this plant used to be thought of as the main cure for the bite of a poison dragon or rabid dog.
In Greek mythology, Tarragon is the herb of Artemis, who is said to have given it as a gift to Chiron the centaur. Tarragon was among some other plants when Artemis gifted them to Chiron, and to this day this group of plants bears Artemisias as part of their scientific name.
In many cultures, healers and doctors would employ herbs such as tarragon as their main remedies for a variety of illnesses. Tarragon was used for easing hiccups, indigestion, irregular menses, and water retention. It was also used to bring back a lost appetite in very sick or terminally ill patients. This particular use is still popular today, as this herb helps stimulate appetite in cancer patients who have undergone radiation or chemotherapy and the elderly who may have an aversion to food.
Today, our delightful French Tarragon is still part of the regular pharmacopeia of herbalists and healers who rely on natural remedies. It's also a staple in our liquor cabinets, as it is perfect for use in vodka or gin-based cocktails.
French Tarragon Cultivation
French Tarragon must be propagated through root cuttings as the plant produces either no seeds or in the rare occurrences where it does, the seeds are entirely sterile. The plant has characteristically windy roots that have a snake like quality to them. French Tarragon does best in areas where summers aren't too hot or too wet, and it isn't picky about soils. It can survive in pretty much any type of soil, though it does best in loose, nutrient dense soils that are very well drained. It is extremely drought tolerant and in warmer, wetter climates does best in areas with great air circulation and little precipitation. The plant looks like a grass as it grows, and its branched stems only grow up to about 2 feet long. The leaves are slender and can range from a greyish green to a solid green color. The roots are especially susceptible to the disease known as root rot.
Tarragon leaves are harvested extensively in Argentina, Brazil and Mexico but France and California are the major producers.
Where is it from?
Our French Tarragon is grown in France.
Cooking with French Tarragon
Tarragon is a key ingredient in the French herb blend Herbs de Provence. Tarragon is used to highlight the flavor of other herbs and adds a distinguishing touch to dressing, salads and sauces. Tarragon's earthy taste also enhances the flavors of chicken, eggs, fish, mushrooms, seafood, tomatoes and zucchini. It is an important ingredient in béarnaise sauce and poulet a l'estragon, also known as tarragon chicken.
When used in combination with other herbs and spices, French Tarragon works well in combination with basil, bay leaves, chives, dill and parsley. French chefs love to pair it with mustard seed, and it is often an ingredient in pickling mixes.
If you are looking to preserve the flavor of your tarragon, you can make a versatile vinegar from the leaves. All you need is a pretty glass bottle, tarragon, vinegar, and some patience. Place about a teaspoon to a tablespoon of French Tarragon in your bottle. The amount of tarragon used is a personal preference, because you may prefer a lighter tarragon flavor or you may prefer a stronger flavor. Simply heat 16 fluid ounces of vinegar, careful not to let it boil, and add the heated vinegar to your bottle containing the herb. Leave it out on a counter for about 2 to 3 weeks and then you can either strain the solids out or leave them in the bottle. Store your tarragon vinegar in the fridge after this initial period on the counter and it will last for up to a year. It can be used to make vinaigrettes or on its own!
Dried vs Fresh
Tarragon is one of those herbs that loses flavor when dried, but it is still a rather vibrant herb. It will further fade with cooking, so it is wise to use this herb at the end of the cooking process. When stored properly out of the light, away from heat, and without exposure to moisture, dried tarragon can last for up to a year.
What Does French Tarragon Taste Like?
Dried Tarragon has a warm, sweet, anise/minty aroma and flavor and is very popular in many European cuisines, most notably those from the French.
Substitutions and Conversions
Tarragon is a light herb and there are 18 cups in each pound so please order accordingly!
French Tarragon can be substituted by Spanish Tarragon but can never be substituted with Russian Tarragon, as Russian Tarragon is much more bitter and is not really considered a culinary herb at all. Russian Tarragon is much more likely to be found in crafts or home gardens for its beauty than for its culinary uses, of which there are nearly none.
French Tarragon can also be substituted with fennel seed or anise seed. Use one pinch of either seed for every teaspoon the recipe calls for.