The History of Tarragon

Tarragon was first cultivated in Siberia thousands of years ago and was introduced to the European diet sometime during the Middle Ages. It was also used for medicinal purposes dating even further back — in fact, Roman soldiers placed the herb in their shoes because they thought it would give them more vitality! French tarragon is mentioned in the Capitulary of Charlemagne for its medicinal properties as well. There are three types of tarragon today: Russian tarragon, French tarragon, and Mexican tarragon. French tarragon is the most flavorful and the most widely used in cooking; it is known for its strong notes of anise. In fact, French tarragon is considered a key element of French cuisine and is used in recipes like béarnaise sauce; it is also a component in the French herb mixture, fines herbes. Today, tarragon is used mainly for culinary purposes and is especially popular in French cuisine, but is also used in many other dishes from around the world, particularly in Middle Eastern and Eastern European countries.