French tarragon

Artemisia dracunculus ‘Sativa’

The real Béarnaise herb. Anise-scented, sterile — must be grown from cuttings. Russian tarragon from seed is a bland impostor. Not a dried-jar winner; freeze or use fresh.

French tarragon

GROW → HARVEST → EAT → DRY → POWDER → CAPSULE → GUMMY — forms are not equivalent. Food first.

Identity

NameFrench tarragon
Scientific nameArtemisia dracunculus ‘Sativa’
FamilyAsteraceae
Typeculinary herb
Climate / zones4–8 with drainage
LightFull sun

Also called: tarragon

What it is

The real Béarnaise herb. Anise-scented, sterile — must be grown from cuttings. Russian tarragon from seed is a bland impostor. Not a dried-jar winner; freeze or use fresh.

From the existing encyclopedia

Tarragon is a fresh-forward herb that also dries for off-season use. Bright green flavor suits finishing plates, herb butters, and light broths. Introduce new ingredients gradually in cooking portions to learn flavor strength before scaling recipes. Complements lemon, lime, or vinegar acidity in dressings and marinades. When substituting dried Tarragon for fresh, use about one-third the volume and bloom in fat or hot water before adding acid or dairy.

Edible portions

Absence of a portion from this list means it is not treated as food here — not that every other part is toxic.

Growing

Processing, drying, storage

Preparation and culinary uses

Nutrition and compounds

Next steps

Sources

Honest incompleteness is preferred to fabricated completeness. If a section is missing, no record for it is attached here — not a claim that the plant lacks that characteristic, and not that it was omitted as a secret.

Internal quality class A. Strong page: distinctive plant facts plus practical growing or kitchen use.