Tarragon

About Tarragon

One of the four fines herbes of French cuisine (with parsley, chives, and chervil). French tarragon is the culinary standard - it cannot be grown from seed and must be propagated from cuttings or division. It is the dominant flavor in bearnaise sauce. Russian tarragon is inferior in flavor but more vigorous. The name comes from Latin dracunculus (little dragon), possibly referring to its coiled roots. It contains estragole, which gives it a distinctive anise flavor. It is a natural companion to chicken, fish, and eggs. It is relatively difficult to grow, preferring poor, dry soil. It was brought to Europe from Mongolia in the 13th century.