Tarragon

Latin (botanical) name : Artemisia dracunculus

Introduction / Overview

Tarragon (Artemisia dracunculus) is a perennial herb from the Asteraceae family, native to Eurasia and widely used in French and Mediterranean cuisine. Known as the “King of Herbs” in French cooking, it has a distinct, slightly sweet, and licorice-like flavor, similar to anise or fennel.

There are two main varieties:

• French Tarragon – Most prized, delicate flavor, commonly used in cooking.
• Russian Tarragon – Milder, less aromatic, often used for infusions and vinegar.

Key Benefits

• Aids digestion – Helps stimulate appetite and reduce bloating.
• Rich in antioxidants – Protects against oxidative stress.
• Supports heart health – May help regulate blood sugar and cholesterol.
• Mild sedative properties – Traditionally used to promote restful sleep.
• Anti-inflammatory – Can ease minor aches and digestive discomfort.

Where It’s Used (Culinary Applications)

• Classic French sauces – A main ingredient in béarnaise sauce.
• Herb blends – Integral to “Fines Herbes” (with chives, parsley, and chervil).
• Poultry & fish dishes – Enhances flavor of roasted chicken, salmon, and shellfish.
• Egg dishes – Excellent in omelets, quiches, and scrambled eggs.
• Vinegars & oils – Infused for dressings, marinades, and pickling.
• Salads – Fresh leaves add a unique licorice-like note.Our Products* Tarragon Rubbed