Tarragon was one of the "simples" used by Hippocrates. It was common in continental Europe during the Middle Ages, but didn't reach England until the reign of the Tudors. Waverly Root argues that invading Mongols brought tarragon to Asia Minor, where it was picked up by the Crusaders and introduced to western Europe. The plant's popular name is a corruption (via French) of its Latin name dracunculus, meaning "little dragon," perhaps because of its serpentine roots. Russian tarragon is a different plant--what you are likely to get if you purchase seeds--which comes less highly recommended.
Description:
Tarragon is a small, shrubby herb, Artemisia dracunculus, in the sunflower family. Two
species are cultivated, Russian and French. Leaves of the French variety are glossier and more pungent. Most commercial Tarragon comes from dried leaves of the French
Tarragon plant.The dark, shiny, bluish, fine-cut, blade-like leaves grow on woody stems. The flowers are small, and greenish-white.
Plant type and Height and width:
An upright plant growing to 2'.
Light and soil:
It loves warmth and sunshine and succeeds best in warm, rather dry situations, and a little protection should also be afforded the roots through the winter, as during severe frost they are liable to be injured. Both varieties need a dry, rather poor soil, for if set in wet soil, they are likely to die.
Propagation method:
Propagate by division.
Harvesting:
They can be harvested in June and thereafter. .
Herbal uses:
Tarragon is delicately flavored. The sprigs are used to flavor vinegar and salad dressing, and in egg, cheese, and fish dishes. Tarragon is often described as a salt substitute because of its value in mild dishes (e.g., eggs).
Insider's secret
Tarragon can't stand wet feet. The roots are spreading and shallow. It does stand poor soil, and exposure to heat and the elements including car exhaust; optimum (but inessential) pH is 6.7. Plants lose their flavor after about 4 years
