Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Tarragon along with all the trcipes employing Tarragon presented on this site, with 87 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Tarragon recipes added to this site.

These recipes, all contain Tarragon as a major wild food ingredient.

Tarragon, Artemisia dracunculus is a perennial herb in the Asteraceae (daisy) family and is closely related to wormwood. It is also sometimes known as 'dragon herb' and is a native of much of the Northern Hemisphere from easternmost Europe across central and eastern Asia to western North America, and south to northern India and Mexico. Dependent on the cultivar it grows to about 20–150 cm in height.



The leaves contain estragole and their scent is reminiscent of anise. French tarragon is the variety generally considered to be best for the kitchen though Russian tarragon is hardier and can be grown from and most often found in the herb garden (but it is much weaker in flavour).



Tarragon is particularly suitable for chicken, fish and egg dishes and is a critical component of Bernaise sauce and it is considered one of the four 'fines herbes' of French cuisine (along with chives, chervil and parsley).