A Eurasian aromatic herb with slim anise-scented leaves, considered one of the four fines herbes of French cuisine and essential to classic sauces.
Description
French tarragon has long slim glossy green leaves on slender wiry stems. It seldom flowers and is propagated by division because seed-grown plants lack the typical anise flavor.
Cultivation
A clumping perennial for sunny, well-drained sites, French tarragon dislikes wet winters and is often grown in pots that can be moved under cover. Russian tarragon is hardier but blander.
Uses
A cornerstone of bearnaise sauce, tartar sauce, and chicken tarragon dishes, French tarragon also flavors classic herb vinegars and is used in pickles and mustards.
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