French Tarragon (Artemisia dracunculus) is the parlor trick of herbs. When you bite into a fresh leaf, first you taste the anise flavor then wait a moment and your tongue temporarily goes a bit numb. French tarragon in the old herbals is often referred to as the little dragon because of it’s winding roots. It has a rich history as an aphrodisiac and preserver of beauty. Legend has it that Marie Antoinette required five leaves be picked for her each morning. While French Tarragon is not usually used in cake baking, it is used sparingly paired with meat, eggs and vegetables primarily in cream sauces, mustards or infused vinegar. Like many herbs it should be added at the end of cooking, so it doesn’t get bitter. A few leaves are a nice addition to your green salad or used as an edible garnish. There is also French Tarragon liqueur and cocktails using the leaves or French Tarragon simple syrup.
French Tarragon has historically also been used to stimulate the appetite, reduce flatulence and for it’s anti~fungal properties.
Note~French Tarragon is not interchangeable with Russian Tarragon as it does not have the same flavor and is a bit of a garden thug. How do you eat French Tarragon?
