Description

Also known as Artemisia dracunculus, French Tarragon, German Tarragon, Dragon Wormwood, Dragonwort, Dragon Mugwort and sometimes called both Mugwort and Wormwood.

Introduction Tarragon is an aromatic Eurasian perennial cultivated for its sweet, anise-like flavor. Its Latin name, dracunculus, means “little dragon” and is derived from the medieval belief that the shape of a plant reflected its uses (the Doctrine of Signatures). Because its roots appear serpentine, medieval herbalists regarded tarragon as a treatment for snakebite. Today tarragon is not widely used medicinally, but the fresh leaves and stems are used in cooking, and at least one master chef has declared that scrambled eggs with the right amount of tarragon are a bit of heaven. Tarragon imparts its flavor readily, and is one of the herbs often used in making flavored vinegars and oils. While dried tarragon is sometimes used as a seasoning, the drying loses much of the flavor of the herb. Instead, many herbalists recommend starting a plant from a cutting to keep inside throughout the winter.

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