While most herbs have a long history of use as medicines, and a equally long list of the ailments they were supposed to cure, tarragon's list is relatively short. This is most likely due to the fact that tarragon loses its aromatic volatile oils as the herb dries.

Tarragon was used by the ancient Greeks as a remedy for toothache. Today we know that tarragon contains an anesthetic chemical, eugenol, which is the major constituent of anesthetic clove oil, making its use for temporary pain relief understandable. During medieval times there was a belief, called the Doctrine of Signatures, which stated that an herb's appearance revealed its medicinal value. According to this philosophy, tarragon was thought to cure snake bites, due to the serpentine shape of its roots. Even tarragon's species name, dracunculus, comes from the Latin for dragon, again referring to the shape of its root, and adding to the myth of curing bites from venomous beasts and mad dogs.

French tarragon's generic name, Artemisia, comes from the Greek goddess Artemis, goddess of the moon. Many of the plants in that family, Dusty Miller and Sagebush for example, have a soft, silvery color, as if bathed in moonbeams. The common name, tarragon, is thought to be a corruption of the Arabic word "tarkhum" meaning little dragon.

Although tarragon is most closely associated with French and European cuisine, it was not cultivated in Europe until the late 1500's, when the Tudor family introduced it into the royal gardens, from its origins in Siberia. Later, when the colonists settled in America, they brought along tarragon for their kitchen gardens, along with burnett to flavor ale, horehound for cough syrup and chamomile for soothing tea and insect repellent.

 

• This exquisite herb is rich in numerous health benefiting phyto-nutrients that are indispensable for optimum health.

• The main essential oils in tarragon are estragole (methyl chavicol), cineol, ocimene and phellandrene.

• Tarragon has been used in traditional medicines for stimulating the appetite and as a remedy for anorexia symptoms.

• Scientific studies suggest that poly-phenolic compounds in this herb help lower blood glucose levels.

• Laboratory studies on tarragon extract shows certain compounds in them inhibit platelet activation, preventing platelet aggregation and adhesion to blood vessel wall.  Thus helps prevent clot formation inside narrow blood vessels of heart and brain protecting from heart attack and stroke.

• The herb is very rich source of vitamins such as vitamin-C, vitamin-A as well as B-complex group of vitamins such as folates, pyridoxine, niacin, riboflavin, etc that function as anti-oxidant as well as co-factors in metabolism.

• Tarragon is notably excellent source of minerals like calcium, manganese, iron, magnesium, copper, potassium and zinc.

 

Tarragon leaves are available fresh during late spring and summer season. Growing tips gathered for fresh use. Oftentimes, the herb is grown in the backyard and fresh leaves are readily available for cooking. Leaves may be harvested at flowering time for drying slowly in gentle heat. Dried tarragon can be available in the herb stores year around.

Try to by buy fresh leaves whenever possible for better flavor and nutritional benefits. Look for the herb that is rich in fragrance. Avoid those with shriveled, discolored old stocks.

Once at home, wash the leaves in clean running water, pat dry with absorbent paper and store in the vegetable compartment of the refrigerator for use in near future.  Dried tarragon should be placed inside airtight container and stored in cool dark place where it will stay for up to six months.

Preparation and serving methods

Fresh tarragon herb should be washed before use in cooking. In general the herb is added in small amounts to recipes at the last moment in order to retain flavor and taste.

Culinary uses

Generally the herb is added at the last moment to recipes in small amounts in order to retain flavor and taste.

Here are some serving tips:

• Fresh tarragon is used in green salad.


• Its leaves used as flavoring base to fish, lamb and poultry. 


• Tarragon herb is one of the main ingredients in French béarnaise sauce, a hot emulsified butter sauce made of clarified butter, egg yolks, shallot, chervil, peppercorn and tarragon vinegar.


• Also used as flavoring base in traditional Christmas breads called potica.