Tarragon is one of the most popular kitchen herbs and is mainly used for French and Italian dishes. In addition to being used as a spice, the herbaceous plant is also said to have healing properties.
The tarragon (Artemisia dracunculus) should not be missing in any herb garden. Fish, meat and cheese dishes as well as sauces can be excellently refined with this herb. We will introduce you to the tarragon in more detail and, in other articles, delve deeper into the topics of planting in the right location, choice of variety, propagation, care, harvesting and storage of tarragon.
Tarragon: origin and properties
Estragon is also called dragon herb or outdated dragon or dragun. It belongs to the daisy family (Asteraceae). Within these, the various species of the genus Artemisia are most closely related to it. These include other traditional herbs such as mugwort (Artemisia vulgaris), wormwood (Artemisia absinthium) and southernwood (Artemisia abrotanum). ).
Cultivated in beds and under favorable conditions, it can reach a height of up to 150 cm - and that in just one year. The varieties used come from different climates and therefore have different characteristics, as you can read in the article about tarragon varieties. The herb is native to the colder areas of Central Asia and Siberia. Commercially available, crushed or fresh tarragon is mostly grown in the Netherlands or the Balkans. The spicy herb, which is characterized by a fine note of anise, is particularly popular in Italian and French cuisine. Three different types of tarragon are mainly grown - Russian, French and German tarragon.
Tip: All varieties of tarragon thrive best in well-drained soil that is not too wet and not too nutrient-rich. For example, our peat-free Plantura organic herb and seed soil with a mixture of coconut fibres, perlite and mature compost offers the ideal prerequisite for this.
Leaves andFlowers of tarragon
The growth habit of the herbaceous tarragon is bushy and branched and the strong, strongly branched roots are able to form runners. The narrow, sparsely hairy, lanceolate leaves are green, tapering and sit sessile on the herbaceous stems. When crushed, they give off a pleasant scent. In the period before flowering, the leaves of the plant are at their most aromatic. In the months from May to June, the characteristic flower of the tarragon appears in a yellow-green hue. These flower heads are in panicles and are about two to three millimeters in size. However, in our latitudes or locations with a cooler climate, you will rarely or never see the blossoms of the tarragon - you are most likely to be lucky here with the Russian tarragon.
Tip: When talking about tarragon, the French tarragon is usually meant, as it is the most aromatic of the varieties used. However, he is also the most sensitive and shortest of the three. Although the Russian tarragon has the least aroma, it is much more robust and does not freeze over as quickly. German tarragon has good regenerative ability and will easily regrow after being damaged by frost.
Is tarragon perennial?
The tarragon belongs to the perennial plants. All usable varieties tolerate some frost, but the French only to a small extent. In our article on the care of tarragon, we describe in detail, among other things, how the herb is overwintered. In addition to the uncomplicated hibernation, the propagation of the tarragon is not difficult either.
Is tarragon poisonous or edible?
The leaves and young shoots of the spice plant are usually used in the kitchen. You can read about how to harvest and store the tarragon for later use in cooking in our related article. The controversial ingredient estragole, which is said to be mutagenic, is also contained in tarragon. However, several studies have shown that really large amounts have to be consumed for the estragole it contains to develop a detectable harmful effect. So the usual consumption in the field of kitchen preparation is harmless. Nevertheless, pregnant and breastfeeding women are recommended to avoid estragole-containing herbs as much as possibleavoid.
Even in animals such as rabbits, guinea pigs and dogs, tarragon is said to have appetizing, digestive and deworming effects. Of course, you should find out in advance how much of the herb the animals are allowed to eat.
Are tarragon flowers edible? The flowers of the tarragon are actually edible, but they are rarely used in cooking. The dried flower heads can, for example, be brewed for tea, which is said to stimulate the appetite and promote digestion.
If you want to get this great spice plant in your own garden, we explain in detail how to plant tarragon in our special article.