Knowra Tarragon Tarragon Tarragon (Artemisia dracunculus) is a perennial aromatic herb native to Eurasia. Its distinctive anise-like leaves are used fresh or dried to season food.
French cuisine : A culinary tradition shaped by regional ingredients, historical techniques, and codified methods of cooking. French cooking uses tarragon in sauces, vinegars, and classic herb mixtures.
Artemisia : A large genus of aromatic plants in the daisy family, including herbs, shrubs, and wormwoods. Tarragon belongs to this genus alongside plants with very different flavors and uses.
French tarragon : A flavorful cultivated form of Artemisia dracunculus valued as a culinary herb. It is the classic culinary form, prized for its concentrated aroma.
Vegetative propagation : Plant reproduction from stems, roots, or other tissues rather than from seeds. French tarragon is generally propagated this way because it rarely produces viable seed.
Poulet à l'estragon : A French chicken dish seasoned with tarragon, often served with a creamy sauce. The dish makes tarragon the defining herb rather than a background seasoning.
Béarnaise sauce : A warm emulsified sauce made with egg yolks, butter, shallots, vinegar, and herbs. Tarragon is a defining aromatic in this classic sauce.
Asteraceae : The daisy family, a large group of flowering plants with composite flower heads. Tarragon is a member of this botanical family.
Russian tarragon : A robust form of Artemisia dracunculus with milder flavor than French tarragon. Its hardiness contrasts with the stronger, more delicate flavor of French tarragon.
Plant cutting : A detached piece of a plant grown into a new plant by forming roots. Stem cuttings can reproduce flavorful French tarragon reliably.
Sauce gribiche : A cold French sauce made with hard-boiled eggs, mustard, capers, and herbs. Tarragon is one of the herbs that can give this sauce its fresh aromatic character.
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