Tarragon has an Anise-like flavor that is suited to vinegars and fish, but it also has many other uses in the kitchen. It has limited medicinal uses, but does have the peculiar property of causing slight numbness of the mouth when  the leaves are chewed.  It is an aromatic perennial that is native to Siberia and the Caspian sea area.  It enhances the flavors of many foods, but can become overpowering if excessively used.  It enhances fish, pork, beef, poultry, game, potatoes, tomatoes, carrots, and most mainstream vegetables.  It also goes well with lemons and oranges.  It can be used in cream sauces, herbed butters and vinegars, soups, sour creams, and yogurt.

Tarragon is not a beautiful plant specimen, but it is still a viable herb to grow in the home garden.  It has a rampant root system, and should be divided every 2-3 years to keep it flavorful and vigorous.  It should be started as seedlings, cuttings, or divisions.  The French Tarragon is much more flavorful for kitchen use than the Russian Tarragon, so be careful when buying seed.  Sprigs can be used anytime, but the main cuttings should be at 6-8 weeks after setting out and before a killing frost.  Tarragon should be mulched for the winter in the colder climates.  It prefers sandy, well-drained loamy soil and will do well in full sun or partial shade.  It can be divided and potted for the winter, but may resist transplanting.  Be aware also that if you do get over this obstacle, as an indoor plant it does require a good bit of light.

Tarragon makes a good companion plant for other herbs and vegetables.  Please see Companion Planting for more information.

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