Tarragon or Dragon Wormwood

In short: Tarragon (Artemisia dracunculus) is a perennial culinary herb reaching 60 cm to 1 m, grown from seed sown in March or April and planted out in May at 60x60 cm spacing. It needs sun, shelter from wind and light sandy soil. Dry cut shoots in shade at a maximum of 35 °C.

Tarragon (lat. Artemisia dracunculus) is a well-known culinary herb that supports digestion, stimulates appetite, and refreshes breath. The original homeland of tarragon is Asia. We encounter it across a vast territory from Eastern Europe, through Siberia, to China.

Tarragon is one of the herbs for the herb garden, but we can also grow it in a pot on the balcony or on a kitchen windowsill. Aesthetically, tarragon works well in the herb garden bed together with lavender and sage.

We know 2 main types of tarragon:

• French tarragon is abundantly used mainly in the kitchen thanks to its pleasant aroma. It is dark green in color and of lower stature. Compared to the eastern type, it has a much more pronounced flavor. This is precisely the type we most often use in the kitchen.

• Russian tarragon is light green in color and is more robust. Unlike the French variety, it has a milder aroma and taste. However, it is not susceptible to diseases and pests and is easier to grow. In the past, Persians used Russian tarragon when grilling meat.

Growing the French variety of tarragon is more widespread in our regions, especially for its more pronounced flavor.

Tarragon as part of traditions and myths

Tarragon was known in ancient times and was used as a means in the fight against dragons and serpents, from which its Latin name is derived. In the Middle Ages, tarragon was an herb used against the plague. It was also used as a magician's herb, supposedly a connection of dragon and serpent power. They placed it in incense burners but also prepared a magic potion from it, thanks to which magicians had visions. There is also Common Wormwood.

According to legend, tarragon originated from two seeds - flax and radish. We also know tarragon under folk names such as estragon, esdragon, Tarkan, Dragon, serpent wormwood, or Paldan. The Latin name of tarragon is derived from the word dracunculus, which we translate as the word little dragon.

Growing tarragon

Tarragon (lat. Artemisia dracunculus) is a perennial herb that grows to a height of 60cm to 1m. It belongs to the aster family (lat. Asteraceae). It thrives in sunny locations that are protected from wind. Suitable soil for growing tarragon is moist, light sandy to stony with sufficient calcium content.

We grow tarragon from seeds, which we place in a propagator as early as March - April. We transplant young tarragon plants to the bed in May at a spacing of 60x60cm. The plant has a round grooved stem on which green, narrow, long streaked leaves grow. Tarragon leaves have channels on the underside through which fragrant essential oils flow. These taste bitter and slightly burning. Dragon tarragon blooms with tiny yellowish, later reddish flowers from August to October. Its fruits are achenes. After each harvest, it is advisable to fertilize the soil, dig it over and weed it.

Before flowering, we collect the leafy shoots of tarragon, which we cut approximately 10cm above the ground, or cut off 2/3 of the plant so that the rest of the plant can sprout new shoots. We dry the herb cuttings in an airy place, not in the sun, so that it retains its light green color, typical aroma and taste. When drying artificially, it is important to maintain a maximum temperature of 35°C. If dried incorrectly, the tarragon mixture has a musty smell. We pickle the fresh plant in oil or vinegar.

Estragon as part of Provençal herbs

We use tarragon tops in the kitchen to flavor vegetable and legume dishes, fish, salads, stuffings, and also cream sauces. It is also part of the famous Provençal herbs, along with rosemary, basil, thyme, lavender, marjoram, savory and oregano.

It should not be forgotten that if we mix fresh leaves with water and freeze them, we can use the ice cubes to prepare mixed drinks. We also use tarragon when pickling cucumbers and cabbage. We class tarragon together with chervil and parsley among decorative herbs.

Tarragon is a typical spice for Turkish and Armenian cuisine and is a popular component of French cuisine.

Tarragon leaves contain vitamin A, C, iodine, mineral salts and essential oil composed of estragole, phellandrene, tannins, bitter substances and other active substances. The effects of tarragon are antiseptic and antispasmodic. Tea prepared from tarragon leaves stimulates appetite, improves overall digestion and strengthens immunity. It is also used for calcification of arteries and for multiple sclerosis. Estragon roots work against toothache.

Fresh tea is, however, a much more pleasant form of use than chewing roots :)

Dragon tarragon is both a culinary herb and a medicinal plant. We grow it from seeds in pots or in herb gardens. This fragrant and decorative herb likes plenty of sun, stony or sandy soil. It blooms with reddish flowers from August to October. It has versatile uses and a beneficial effect on the human organism...