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Tarragon (Artemisia dracunculus), dragon's wort, is a perennial herb native to most of the northern hemisphere. Tarragon is also in the same family as wormwood.
Tarragon is one of the French fines herbes, and it brings an anise-like aroma to poultry and fish dishes. Tarragon is also an essential ingredient in Béarnaise sauce and dijon mustard.
Fresh tarragon is available primarily in summer and fall, but dried tarragon still imparts a lovely flavor to French cuisine, vinegar, olive oil and more.
Tarragon pairs well with parsley, chervil and chives (the other components of fines herbes) and is a very delicate and refined flavor.
France and California are the top producers of tarragon; while both varieties have a similar flavor, California tarragon is greener and more uniform.
The word "tarragon" is translated roughly to mean "little dragon" - some think this is because tarragon was once used to combat the effects of venom from reptile bites.
Recipes on the Web Using Tarragon
Tarragon-Mustard Deviled Eggs Recipe
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