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. .