Botanical Name: Artemesia dranuculus
French Tarragon is a sprawling perennial herb which originates from Europe and Central Asia. It has narrow oblong leaves that are grey – green in colour. The small green-white flowers do not produce viable seed.
French Tarragon has a warm subtle flavour with a hint of pepper and licorice. Use in salads, fish, chicken and boiled or poached eggs . Add to white wine vinegar, pickles, mustards and butter.
The French use tarragon in many sauces, such as béarnaise sauce, tartar and hollandaise sauce, it is one of the herbs in the classic French mix - fines herbes – includes equal parts of Parsley, chervil, chives and tarragon. The fresh herbs are chopped finely together and can be sprinkled over green salad, added to omelets, poached chicken or fish, mixed into a butter sauce for fish, or sprinkled over any dish as a garnish.
It prefers to grow in a sunny position and does not like wet feet. The plant is dormant in winter shooting back in spring. French tarragon will sometimes struggle in humid conditions. Propagation is by cuttings or root division as the plant does not produce viable seed.