Tarragon, scientifically known as Artemisia dracunculus, is a perennial herb from the sunflower family. It features slender, branched stems with glossy, narrow leaves that exhibit a vibrant green color. Predominantly, tarragon is cultivated in two main varieties: French tarragon, renowned for its culinary uses, and Russian tarragon, which is milder and less flavorful.
Tarragon's scent profile is distinct and aromatic. It possesses a unique fragrance reminiscent of anise or licorice, due in part to the presence of the compound estragole. This herb also carries subtle notes that can be described as sweet and eucalyptus-like with a hint of pine. The overall aromatic qualities make it a versatile and invigorating herb commonly used in cooking to flavor sauces, poultry, fish, and various vegetable dishes. The fresh leaves are more aromatic and flavorful compared to the dried form, which can lose some of its potent scent and taste. Tarragon's unique fragrance and taste profile render it a favorite, particularly in French cuisine, where it plays a crucial role in the classic Béarnaise sauce.