5 facts about growing and consuming tarragon

Native to prairies and rocky, barren environments, tarragon (Artemisia dracunculus) will happily make its home in poor, dry soil. Its aromatic leaves, used in a variety of recipes, are thin blades with pointed tips. Because tarragon needs winter dormancy, it's treated as an annual in very hot climates, but in most areas is grown as a perennial. Tarragon's basic needs prevail in all regions: loose, well-drained soil and plenty of light sunshine.

Tarragon seed in packets is Russian tarragon — a less aromatic variety than French tarragon, which has sterile seeds. For the true anise-scented herb with a savoury "bite," buy plants of A. dracunculus var. 'Sativa'. Not all garden centres distinguish between the two, so ask questions and pinch a sample leaf. French tarragon has a strong, sweet smell and a rich, distinctive flavour.

Tarragon likes to be snipped, so don't be afraid to cut back the tips whenever you think a dish can use a little of the herb.

The herb's name (dracunculus) is related to the Latin word for "dragon" — a reference to the plant's serpent-like root system. Divide plants in spring every two years to untangle the roots and keep the plants vigorous.

In addition to being delicious, it is also rich in iodine, mineral salts and vitamins A and C. In a tea form, it is believed to have calming properties and is even used as a hyperactivity treatment. Many herbalists will use the herb as a digestive aid to break down meat fats and proteins.

For extra flavour, steep tarragon sprigs in white wine vinegar. You can leave them in or strain them out after a month or so and use the vinegar in vinaigrettes, potato salad, poultry dishes, and the like.