Tarragon is a perennial herb. Of the two types of tarragon, French tarragon has very smooth, dark green leaves, and the truest flavor. Russian tarragon is less smooth and lacks taste. Long, narrow, aromatic leaves of tarragon are used in French cooking, as well as in fish, poultry dishes, salads, and vinegar. Tarragon can be grown in borders, containers, or classic herb gardens. Plants start out a little fussy, but will thrive in full to partial sun and well-drained soils. Wet or acidic conditions will kill tarragon. In winter, tarragon plants die back to the root, but will return in the spring.
Leaves may be harvested within two months of planting. Although tarragon is best when it is fresh, it can be dried or frozen for future use. Insects are not a problem for tarragon, but diseases such as rootrot, downy mildew, and powdery mildew can be problematic.
The French call tarragon herbe au dragon, believing it is useful in treating dog bites and snake bites. Tarragon is used to aid digestion, and soothe toothaches, rheumatism, and arthritis. It is also used as a sleeping aid.