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Artemisia dracunculus, Linn. Tarragon. Estragon. Herb; green and glabrous, with erect, branched sts. 2 ft. high: radical Lvs. 3-parted at the top; st.-lvs. linear or lanceolate, entire or small-toothed: panicle spreading, with whitish green, nearly globular fl.-heads. Eu. R.H. 1896, p. 285.—Tarragon Lvs. are used for seasoning, but the plant is little grown in this country. The Lvs. may be dried in the fall, or roots may be forced in a coolhouse in the winter. Prop, by division; rarely produces seed. See Tarragon.
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Tarragon (Artemisia Dracunculus, which see) is a close relative of wormwood (A. Absinthium). It is a perennial composite herb native of the Caspian Sea region and Siberia, and is cultivated as a culinary herb in western Europe. Its lanceolate entire leaves and small inconspicuous and generally sterile blossoms are borne upon numerous branching stems, 2 to 3 feet tall. Its green parts, which possess a delicate aromatic flavor resembling anise, are widely used for seasoning salads and for flavoring vinegar, pickles, and mustard. The essential oil of tarragon and tarragon vinegar are articles of commerce, the crop being grown extensively in southern France for this purpose. The former is obtained by distillation of the green parts, the latter by simple infusion in vinegar. The best time to gather the crop for distillation or infusion is when the first flowers begin to open, since the plants have then a larger percentage of oil than before or after. From 300 to 500 pounds of green parts, according to seasonal and other conditions, are needed to produce one pound of oil.
Tarragon (Artemisia Dracunculus, which see) is a close relative of wormwood (A. Absinthium). It is a perennial composite herb native of the Caspian Sea region and Siberia, and is cultivated as a culinary herb in western Europe. Its lanceolate entire leaves and small inconspicuous and generally sterile blossoms are borne upon numerous branching stems, 2 to 3 feet tall. Its green parts, which possess a delicate aromatic flavor resembling anise, are widely used for seasoning salads and for flavoring vinegar, pickles, and mustard. The essential oil of tarragon and tarragon vinegar are articles of commerce, the crop being grown extensively in southern France for this purpose. The former is obtained by distillation of the green parts, the latter by simple infusion in vinegar. The best time to gather the crop for distillation or infusion is when the first flowers begin to open, since the plants have then a larger percentage of oil than before or after. From 300 to 500 pounds of green parts, according to seasonal and other conditions, are needed to produce one pound of oil.
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'''Tarragon''' or '''dragon's-wort''' (''Artemisia dracunculus'' L.) is a [[perennial plant|perennial]] [[herb]] in the family [[Asteraceae]] related to [[Artemisia (plant)|wormwood]]. Corresponding to its species name, a common term for the plant is "dragon herb." It is native to a wide area of the [[Northern Hemisphere]] from easternmost [[Europe]] across central and eastern [[Asia]] to western [[North America]], and south to northern [[India]] and [[Mexico]]. The North American populations may however be [[naturalisation (biology)|naturalised]] from early human introduction.
'''Tarragon''' or '''dragon's-wort''' (''Artemisia dracunculus'' L.) is a [[perennial plant|perennial]] [[herb]] in the family [[Asteraceae]] related to [[Artemisia (plant)|wormwood]]. Corresponding to its species name, a common term for the plant is "dragon herb." It is native to a wide area of the [[Northern Hemisphere]] from easternmost [[Europe]] across central and eastern [[Asia]] to western [[North America]], and south to northern [[India]] and [[Mexico]]. The North American populations may however be [[naturalisation (biology)|naturalised]] from early human introduction.
[[Image:Estragon_1511.jpg|thumb|left|Close-up of the foliage]]
[[Image:Estragon_1511.jpg|thumb|left|Close-up of the foliage]]
Tarragon is used to flavor a popular carbonated soft drink in the country of [[Armenia (country)|Armenia]], [[Georgia (country)|Georgia]] and, by extension, [[Russia]]. The drink - named [[Tarhun|Tarkhun]] [tar-HOON](թարխուն)(Тархун), which is the Armenian and Russian word for tarragon - is made out of sugary tarragon concentrate and colored bright green.
Tarragon is used to flavor a popular carbonated soft drink in the country of [[Armenia (country)|Armenia]], [[Georgia (country)|Georgia]] and, by extension, [[Russia]]. The drink - named [[Tarhun|Tarkhun]] [tar-HOON](թարխուն)(Тархун), which is the Armenian and Russian word for tarragon - is made out of sugary tarragon concentrate and colored bright green.
"I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around." --[[James Beard]]1800
== References ==
== References ==
