Herb
Tarragon
Tarragon is a slender-leaved herb prized for anise-liquorice aroma, especially French tarragon (Artemisia dracunculus var. sativa). It is essential to béarnaise, fines herbes, chicken, fish, and vinegar infusions. French tarragon is sterile and propagated by cuttings; Russian tarragon is hardier but coarser and less aromatic. Fresh leaves bruise easily; dried tarragon is milder and best used with care to avoid hay-like notes.
Also known as: Estragon, Pericón
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History
Tarragon originated in Central Asia and entered Persian and later Mediterranean culinary traditions.
French cooks elevated tarragon within classic sauce and vinegar cookery.
Fines herbes combinations formalised tarragon alongside parsley, chervil, and chives.
French tarragon cuttings and tarragon vinegar became staples of professional Western kitchens.