Tarragon

Artemisia dracunculus

herb

Slender, aniseed-scented leaves of a perennial Eurasian wormwood; the herb of béarnaise sauce, chicken and flavoured vinegars. It provides chlorophyll.

Origin

Siberia and Central Asia

Season (United States)

May to October · grows in your region

Preparation

The leaves are stripped and chopped, raw or added at the end of cooking: in béarnaise, a sauce for chicken, a vinaigrette. The tough stems are removed.

Molecules

ChlorophyllIn small amounts, not counted Rosmarinic acid

Did you know?

Its snaking root made herbalists believe it cured the bites of venomous creatures; hence its Latin name, dracunculus, “little dragon”.