Tarragon: "The Little Dragon"

The nickname ‘Little Dragon’ can possibly refer to the serpentine root system or the potent licorice flavor of the herb Tarragon(Artemisia dracunculus). Native to Russia and Western Asia, tarragon is a small shrub-like herb that reaches to a height of 2-3 feet. There are two types of tarragon commonly grown, Russian and French. The French variety is more commonly used in cooking because of its strong anise or licorice taste whereas the Russian variety is a lot less potent and a bit bitter.

Although mentioned in medieval writings, tarragon was not commonly used until the 16th century in England and introduced to America during the 19th century. Thomas Jefferson is thought to have been one of the earliest distributors of tarragon. This would seem sensible since France has been the top producer of tarragon and Jefferson loved traveling to that country.

Tarragon is commonly used as a flavoring in dishes with fish, chicken, meat, and soups. My personal favorite use is freshly chopped tarragon in an omelet of scrambled eggs. Perfecto! It also goes well in tomato and potato dishes. Tarragon is best used by itself because of its strong flavor. Add tarragon near the end of your dish preparation because it can become bitter if cooked too long.

There are numerous uses of tarragon in the medicinal field. Because of its potent flavor, if eaten by itself, it can have a numbing effect on your gums. Ancient Greeks used tarragon to help relieve toothaches, and this practice is still used today for temporary relief.

Tarragon can be used as a breath sweetener as well as a salt substitute for people concerned with high blood pressure. It is also a good aide for digestion and heart prevention as well as a mild sedative.

Tarragon desires a sunny location with well-drained soil. Too much moisture can, and will, result in root rot (I have experienced this first-hand). The French variety does not produce seed so; taking stem cuttings is the best way to increase your harvest. The foliage can die back in the winter time so, placing tarragon in a pot and bringing indoors will extend your harvest period. It is best to use fresh leaves because tarragon does not dry well. A good way to store tarragon is to mix finely chopped leaves with water and fill an ice tray with the mixture. Whenever you need some tarragon, just pop-in a few ice cubes!

Tarragon also enhances the growth of other plants and vegetables, especially basil. Planting herbs in your vegetable garden is a good natural way to ward off harmful insects. Always thoroughly wash your herbs and vegetables before eating or cooking.

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