Tarragon

Common Name

The word tarragon is derived from the French word estragon, meaning 'little dragon'. Tarragon's Latin name, Artemisia is derived from Artemis, the Greek goddess of the moon.

Two stories describe how tarragon got its name. One suggests that tarragon's roots resemble snakes or serpents, while the other stems from tarragon's apparent ability to counteract the venom of deadly reptiles. Tarragon is an acquired taste in North America, but in France, where the herb is pivotal to the national cuisine, tarragon has been called 'the King of Herbs' for centuries.

It is thought that tarragon arrived in Europe from Siberia, but was not harvested until the 16th century at which time the king of herbs made its way into the royal gardens. Tarragon made its way to the New World with colonists. Today, tarragon is grown commercially in California and in home herb gardens throughout North America.

Artemisia Dracunculus is a small shrub related to the sunflower and will grow to about two and a half feet. There are two varieties of tarragon, French and Russian; the French being that used for most culinary purposes. French tarragon is stronger than Russian tarragon and produces leaves that taste and smell similar to anise and licorice, with a hint of mint.

Purported Medicinal Qualities*

Historically, tarragon was used to treat snakebites, although those claims have not been proven in contemporary times. Its ability to numb the mouth inspired its use in ancient Greek dentistry. Tarragon contains eugenol, an anesthetic.

Historically, tarragon has been used to:

• Induce sleep
• Aid digestion
• As an anti-oxidant
• Stimulate appetite
• Numb gums and mucus membranes
• As a carminative
• As a diuretic
• Calm nerves
• As an alternative to salt

*Always check with your healthcare provider before consuming, inhaling or otherwise ingesting any non-prescription or prescription natural or homeopathic substance or pharmaceutical. ChefatHand.com is not recommending, suggesting, inferring or otherwise endorsing the use of any herb or spice as a medication.

Culinary/Suggested Use

Tarragon can easily overpower a dish or other spices so use it sparingly. Be careful not to overcook tarragon it as it will become very bitter. A staple of French cooking, tarragon lends Bearnaise sauce its distinct flavor. Tarragon is best used fresh, but dry will do. Tarragon is a French kitchen staple, flavoring everything from vegetables to bathwater.  Food for thought:

• Add fresh tarragon to green or fruit salad
• Add fresh or dried tarragon to any egg dish
• Add tarragon it to homemade tartar sauce
• Tarragon pairs well with poultry and fish
• Add tarragon to salad dressings, marinades, dips or vinaigrettes
• Sprinkle tarragon over grilled or steamed asparagus, artichokes, tomato or cauliflower dishes
• Add tarragon to pork, beef, or lamb dishes
• Add dried tarragon to mayonnaise or melted butter
• Add fresh chopped tarragon to softened butter, chill and slice over grilled steak
• Add tarragon to prepared or homemade mustard

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