Tarragon (Artemisia dracunculus)

Family: Asteraceae or Compositae | Edibility: Choice Edible (4/5)

Artemisia dracunculus, commonly called wild tarragon, is a polymorphic species that is native to temperate Europe and Asia. It is also found in western North America, though many of these populations may have resulted from introduction and naturalization. 'Sativa' or Artemisia dracunculus var. sativa is commonly called French tarragon and is commonly used as a culinary herb. It is noted for the pungent anise-like flavor and aroma of its leaves.

Edible Parts & Harvest Seasons

Edible Parts: Leaves

Harvest Seasons: Early Summer, Spring

Flavor & Culinary Uses

flavouring in soups etc. — Leaves - raw or used as a flavouring in soups etc.; Tarragon is a commonly used herbal flavouring that is used in many traditional recipes.; It is particularly of value because of its beneficial effect upon the digestion and so is often used with oily foods.; The leaves can also be harvested in late summer and dried for later use.

Habitat & North American Range

By rivers and streams. Grassland and arid steppe. (Zone 5, Zone 6, Zone 7, Zone 8, Zone 9)