Tarragon originates from the South of Siberia and the southern areas of Russia. The name could have had distant origins refering to snakes in a tangle or from the belief that one can heal from their bites . It is used in Tuscan and French cuisine to add flavour to roasts, salads, fish, eggs and other dishes. It is also one of the main ingredients used in the making of a Bernese sauce, excellent with grilled meat. It has antiseptic and digestive properties. The leaves contain mineral salts and both Vitamins A and C. Chewing the leaves reduces the sensitivity on the taste buds, which helps when taking bitter medicine. Generally the leaves are used for infusions/brews. The roots give relief to sore throats and as an infusion stimulate the appetite, it is useful in case of meteorism and aerophagy.
CultureForm of propagation
From seedCultivation environment
Prefers a sunny spotTemperature
It can withstand the coldHumidity
Prefers moderate humidity