The leaves are narrow, up to 2 inches long, and have a fresh green color. The flowers are tiny, pale green, and sterile. Russian tarragon (Artemisia dracunculoides) is very closely related to French tarragon but has no flavor. The Russian species is larger, coarser, and has no culinary merit.
What does Russian tarragon look like?
Foliage: Russian tarragon has attractive, long, narrow, bright green leaves. The plant looks a lot more delicate than really is, and makes a fantastic ornamental for its foliage alone. Aroma: Even undisturbed, tarragon leaves smell a bit like anise.
Which is better French or Russian tarragon?
There are two types – French tarragon and Russian tarragon. French tarragon has the best, most superior flavour, whereas Russian tarragon is hardier, but has a poorer flavour and only really worth growing in climates too cold for French tarragon to thrive.
Is French or Russian tarragon normally used in cooking?
Tarragon is probably most widely used and most popular in French cuisine. It is one of the main components of “fines herbes” and Béarnaise sauce and forms a perfect partnership with many chicken and fish dishes in particular. There are two types of tarragon, French tarragon and Russian tarragon.
What does Russian tarragon smell like?
sweet grass
Russian tarragon smells like sweet grass, with little-to-no liquorice/anise smell. French tarragon will smell distinctly like anise.
Which tarragon is best?
French tarragon
French tarragon is considered to be the best – its flavour is more subtle than the coarser Russian tarragon. Dried tarragon is also available.
What’s the difference between French tarragon and regular tarragon?
French leaves are smoother, glossier, darker and more pungent and aromatic than those of the Russian plants. The English word tarragon is a corruption of the French word estragon, or little dragon , derived from the Arabic tarkhun.
Does tarragon grow back each year?
Although the leaves are at their best fresh, they can also be dried or frozen to enjoy after the growing season ends. An herbaceous perennial, plants go dormant in winter but are among the earliest to reappear, sending up new shoots in late winter to early spring.
What is French tarragon used for?
Tarragon, or Artemisia dracunculus L., is a perennial herb that comes from the sunflower family. It’s widely used for flavoring, fragrance and medicinal purposes ( 1 ). It has a subtle taste and pairs well with dishes like fish, beef, chicken, asparagus, eggs and soups.
What does Russian tarragon do?
Although Russian tarragon is not preferred for culinary use, it is eaten in Iran to stimulate appetite. It is also used as a digestive stimulant and to flush toxins from the body, for insomnia, to dull the taste of medicines, and to ease the pain of sores, cuts, and toothaches.
Can you eat tarragon stems?
Hold the herb stem in one hand and run your fingers down the stem, starting at the top, to gently strip off the leaves. (Discard the stem.) The leaves can be chopped or used whole, added to soups, sauces, dressings, etc. just like you would use any fresh herb.
Can I freeze tarragon leaves?
Wrap each portion of tarragon tightly with plastic wrap and transfer to freezer. Keep tarragon in freezer up to 6 months. To use, remove tarragon from freezer. Chop as desired for use in soups, sauces, and stuffings.
Are French tarragon flowers edible?
TARRAGON TEXAS
Small yellow flowers with flat petals that have a licorice flavour. Unlike the French and Russian tarragon, the flowers of this variety are edible and add a great little surprise in a salad.
How do you identify tarragon?
Taste first, then plant
The tingle on the tongue and the anise flavor identify the true culinary tarragon. If someone gives you divisions of an older plant, check that the roots are attached to green shoots. If you’re purchasing tarragon, make sure plants in 4-inch pots have at least three green shoots.
Do you cut back tarragon?
How to Harvest Tarragon. When to harvest: Pick young, top leaves in early summer for the best flavor. Cut back leafy top growth several times during the season to encourage the plant to bush out with new growth. Stems can be pruned in early summer and again at the end of the season.
Does tarragon upset your stomach?
Because tarragon also has great antibacterial properties, it may help prevent the growth of bad bugs in the gut that can cause an upset stomach and diarrhea. Tarragon is also a natural diuretic and can help reduce water retention.
What does French tarragon taste like?
Floral fragrance, check; grassy scent, check; a powerfully refreshing taste like the combination of licorice, mint, and anise, check. Mexican tarragon can substitute for the French variety because they have a vastly similar taste.
How do you harvest tarragon so it keeps growing?
Snip off the newer baby shoots of light green leaves. Tarragon produces new growth on the old woody branches. Once removed, wash the shoots with cool water and pat them dry gently. When you are ready to use them, you can remove the individual leaves by sliding your fingers down the length of the shoot.
How do you prune French tarragon?
And because tarragon is one of the first herbs to appear after winter, the harvest can start in early spring by pinching out the growing tips. To pinch new tops, wait until the stems are at least four to five inches tall before pinching cleanly between the leaves, taking only the top one third of leafy growth.
Can you divide French tarragon?
A perennial herb, French tarragon does not flower or produce seed reliably and is therefore propagated by cuttings or root division. If you can’t take cuttings from a friend, it’s best to buy small plants to grow on in your garden.
Can I drink tarragon as a tea?
How can you make tarragon tea? Just boil a tablespoon of fresh tarragon in eight to 10 ounces of water. Steep for five minutes and enjoy!
Elvira Bowen is a food expert who has dedicated her life to understanding the science of cooking. She has worked in some of the world’s most prestigious kitchens, and has published several cookbooks that have become bestsellers. Elvira is known for her creative approach to cuisine, and her passion for teaching others about the culinary arts.