History/Origin

 Tarragon is a great culinary herb that is native to southern Russia and western Asia.  European gardeners used tarragon in the Middle Ages.  In the 1500s, it was introduced into Britain by the Tudor family for the Royal garden.  In the 1800s, colonists settling in America brought with them tarragon for their kitchen gardens.  Today, the primary producer of tarragon is France. The French call it the “King of Herbs” because they use it for the basis of most sauces. Botanical  Tarragon is known as one of the four Fine Herbs along with chives, chervil and parsley.  It is a fragrant, leafy, delicate herb with a spicy anise-like or licorice flavor.  Its blade-like leaves are narrow, pointed and smooth. They grow off of thin, wispy, but hardy branches on small shrub plants.  There are two species: Russian and French. Only true French tarragon is valued for its flavor and aromatics. Nutrition  Tarragon is an excellent source of minerals like calcium, manganese and iron; it is rich in vitamins A, C and B-6.  The compounds present in tarragon can lower blood sugar levels naturally.  Drinking tarragon tea before bed can help with insomnia as it has a calming effect.  You can drink tarragon tea or simply chew the leaves to help with mouth pain.  It can be used to stimulate appetite. Fun Facts  Other names for Tarragon are “Little Dragon” and “Mugwort.”  Tarragon is:  commonly known as a flavoring for vinegar.  used as a flavoring in pickled vegetables.  an essential ingredient in béarnaise sauce.  great with tomato-based soups.  Dried tarragon loses its flavor very quickly. Freeze fresh tarragon sprigs in an airtight container to use later.