Tarragon is a species of perennial herb in the family Asteraceae. One sub-species, Artemisia
dracunculus var. sativa, is cultivated for use of the leaves as an aromatic culinary
herb. In some other sub-species, the characteristic aroma is largely absent. The species is polymorphic.
Informal names for distinguishing the variations include "French tarragon", "Russian tarragon",
and "wild tarragon". Tarragon is found natively in a number of
areas of the Northern Hemisphere. It grows to 120–150 cm tall, with slender branched
stems. The leaves are lanceolate, 2–8 cm long and 2–10 mm broad, glossy green, with
an entire margin. The flowers are produced in small capitulae 2–4 mm diameter, each
capitulum containing up to 40 yellow or greenish-yellow florets. French tarragon, however, seldom
produces any flowers. Some tarragon plants produce seeds that are generally only sterile.
Others produce viable seeds. Tarragon has rhizomatous roots and it readily reproduces
from the rhizomes. The name "tarragon" is believed to have been
borrowed from the Persian name for tarragon which is طرخون tarkhūn.
Cultivation
French tarragon is the variety generally considered best for the kitchen, but is never grown from
seed as the flowers are sterile; instead it is propagated by root division. It is normally
purchased as a plant, and some care must be taken to ensure that true French tarragon
is purchased. A perennial, it normally goes dormant in winter. It likes a hot, sunny spot,
without excessive watering. Russian tarragon can be grown from seed but
is much weaker in flavor when compared to the French variety. However, Russian tarragon
is a far more hardy and vigorous plant, spreading at the roots and growing over a meter tall.
This tarragon actually prefers poor soils and happily tolerates drought and neglect.
It is not as strongly aromatic and flavorsome as its French cousin, but it produces many
more leaves from early spring onwards that are mild and good in salads and cooked food.
Russian tarragon loses what flavor it has as it ages and is widely considered useless
as a culinary herb, though it is sometimes used in crafts. The young stems in early spring
can be cooked as an asparagus substitute. Horticulturists recommend that Russian tarragon
be grown indoors from seed and planted out in the summer. The spreading plants can be
divided easily. A better substitute for French tarragon is
Spanish tarragon, also known as Mexican mint marigold, Mexican tarragon, Texas tarragon,
or winter tarragon. It is much more reminiscent of French tarragon, with a hint of anise.
Although not in the same genus as the other tarragons, Spanish tarragon has a stronger
flavor than Russian tarragon that does not diminish significantly with age.
Health
Tarragon has an aromatic property reminiscent of anise, due to the presence of estragole,
a known carcinogen and teratogen in mice. The European Union investigation revealed
that the danger of estragole is minimal even at 100–1,000 times the typical consumption
seen in humans. Estragole concentration in fresh tarragon leaves is about 2900 mg/kg.
Uses Culinary use
Tarragon is one of the four fines herbes of French cooking, and is particularly suitable
for chicken, fish and egg dishes. Tarragon is the main flavoring component of Béarnaise
sauce. Fresh, lightly bruised sprigs of tarragon are steeped in vinegar to produce tarragon
vinegar. Tarragon is used to flavor a popular carbonated
soft drink in the countries of Azerbaijan, Armenia, Georgia and, by extension, Russia,
Ukraine and Kazakhstan. The drink, named Tarhun, is made out of sugary tarragon concentrate
and colored bright green. In Slovenia, tarragon is used in a variation
of the traditional nut roll sweet cake, called potica. In Hungary a popular kind of chicken
soup is flavored with tarragon. cis-Pellitorin, an isobutyramide eliciting
a pungent taste, has been isolated from Tarragon plant.
Chemistry A. dracunculus oil contained predominantly
phenylpropanoids such as methyl chavicol and methyl eugenol. Gas chromatography/mass spectrometry
analysis of the essential oil revealed the presence of trans-anethole, α-trans-ocimene,
limonene, α-pinene, allo-ocimene, methyl eugenol, β-pinene, α-terpinolene, bornyl
acetate and bicyclogermacrene as the main components.
References Notes
External links Entire Site about Tarragon
NRCS: USDA Plants Profile: Artemisia dracunculus Flora of Pakistan: Artemisia dracunculus
"Tarragon" at Purdue Guide to Medicinal and Aromatic Plants