Tarragon History
Tarragon, botanically-known as Artemisia dracunculus, is believed to have been brought to Europe from Mongolia and Siberia by invading Mongols in the 13th century. Although it was native to these remote Chinese and Russian areas, perhaps its remote birthplace contributes to its lack of popularity prior to this time. By the 15th century, it was popular enough in England to make its way to American shores with the colonists.In the Far East, true tarragon was known as "little dragon," a reference to its root system. It was thought to cure snakebites and other venomous bites. The herb was cooked and eaten as a vegetable centuries ago. Home gardeners with tarragon plants will know that if not divided regularly, tarragon will actually strangle itself.
Oddly enough, true tarragon is generally sold as French tarragon. In the United States, False or Russian tarragon (Artemisia dracunculoides) is regularly sold as tarragon, but it pales in taste and aroma in comparison to true tarragon.
French tarragon has a glossy narrow, spear-shaped leaf with smooth edges. Russian tarragon looks very similar, but the leaves are more narrow and spiky and the flavor is more bitter.
More About Tarragon and Tarragon Recipes:
• Tarragon Cooking Tips, Substitutions, and Measures• Tarragon History
• More Herb Articles
• Tarragon Recipes
Tarragon Photo © 2008 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Cookbooks
| • | The Spice and Herb Bible |
| • | The Contemporary Encyclopedia of Herbs and Spices |
| • | Herbs & Spices: The Cook's Reference |
| • | The Herbfarm Cookbook |
| • | More Cookbooks |
