What is tarragon?
Tarragon (Artemisia dracunculus) is a perennial herb of the daisy family (Asteraceae), a botanical relative of wormwood and chamomile. The long, narrow leaves are the part used, fresh or dried, with a sweet, soft anise-like aroma and a faint peppery edge. Across the Levant, Iraq and Egypt it is known as tarkhoun, sometimes "Persian tarragon", and that Arabic name travelled into the European languages (tarragon, estragon) by way of Andalusia.
The plant is native to Central Asia, Siberia and Persia, and Ibn al-Baytar recorded it in his pharmacopoeia. It was long eaten fresh in Persian and Levantine cooking, served with cheese and bread on the Iranian sabzi plate and on the Aleppo herb platter, before French cuisine adopted it as one of the four fines herbes and the foundation of sauce béarnaise.
Types, varieties and origins
French tarragon
The cultivated strain A. dracunculus var. sativa sets no viable seed and is propagated from cuttings, grown in France, Italy, Spain and Iran. Its aroma is the finest: clearly anise-like from estragole (methyl chavicol), with sweetness and freshness. It is the tarragon intended in fine-cooking recipes and the more expensive of the two.
Russian tarragon
The strain A. dracunculus var. inodora, or Siberian tarragon, grows from seed and tolerates cold, but its aroma is far weaker, grassy with a slight bitterness. It sells for less and is used in food manufacturing and some pickles. The two are told apart by smell, not appearance, and the Sheikh Al-Attareen range is built on the genuine French type.
| Variety | Origin | Character | Best use |
|---|---|---|---|
| French tarragon | France, Italy, Iran | Sweet anise, soft, aromatic | Chicken, fish, sauces, flavoured vinegar |
| Russian tarragon | Russia, Central Asia, Eastern Europe | Grassy, weak aroma, slightly bitter | Pickles, industrial use |
| Mexican tarragon (for comparison) | Mexico | Different plant (Tagetes lucida), strong anise | Hot-climate substitute |
Quality standards and grades
There is no dedicated ISO standard for tarragon; the international trade works to the European Spice Association (ESA) quality minima for dried herbs, the ASTA cleanliness specifications for leafy herbs, the European Pharmacopoeia as a reference for volatile oil, and the general Egyptian Standards for dried herbs on import. Grade depends on the share of whole leaf, colour, aroma and volatile-oil content.
| Parameter | Typical acceptable range | Note |
|---|---|---|
| Moisture | ≤ 10 % | Thin leaves absorb moisture quickly |
| Volatile oil | ≥ 0.5 ml/100 g (premium French 1–2 %) | Typical; Russian often below 0.3 % |
| Estragole in oil | 60–80 % (French) | Authenticity marker; typical |
| Total ash | ≤ 12 % | — |
| Acid-insoluble ash | ≤ 1.5 % | — |
| Stems | ≤ 5 % | Premium grade under 2 % |
By eye: grey-green to olive leaves, intact rather than brown or powdered. By nose: an immediate sweet anise aroma on rubbing; if absent, the lot is either Russian or stale. By hand: brittle and dry.
Whole leaf and ground
Tarragon is dried quickly in shade or in dryers at 35–45 °C because estragole is highly volatile; dried tarragon therefore loses part of the fresh herb's perfume but gains a herbal depth that suits cooking. It is sold as whole or broken leaf and rarely as powder. It is never toasted; add it at the end, or steep it in vinegar, butter or cream to draw out the aroma.
Culinary uses
- Levant: in Aleppo grilled-chicken marinades, folded into labneh and fresh white cheese, in pickles and in Aleppo vegetable salads.
- Iraq: served fresh with basil and mint on the kebab and tikka table, and in some Baghdad cucumber pickles.
- Egypt: in butter-and-lemon marinades for chicken and fish, and in the white sauces of modern restaurants.
- Gulf: with creamy salmon and prawn dishes and in béarnaise at upscale restaurants.
Dosage: half a teaspoon per kilogram of chicken or fish, or per 500 ml of sauce; tarragon turns liquorice-like if overdone. It pairs with butter, cream, white vinegar, lemon, mustard, eggs and mushrooms, and is used to flavour vinegars and oils.
Storage and shelf life
Keep it in an opaque airtight container away from heat. It is among the quickest herbs to lose its aroma, so its peak quality lasts 6–9 months and it is best bought in small quantities. Steeping it in white vinegar preserves its flavour for longer.
Traditional and health benefits
Arab and Persian medicine used tarragon to stimulate appetite, settle the stomach and numb toothache by chewing the leaves, and its warm infusion was taken traditionally to aid sleep. Preliminary studies have looked at possible effects on glucose metabolism, but the evidence is inconclusive. Its oil contains estragole, which should not be consumed in high concentrations; ordinary culinary amounts are considered safe.
The Sheikh Al-Attareen range
- Dried Tarragon
We select aromatic French-type tarragon from approved European and Iranian suppliers and verify aroma, moisture and stem content in our Mansoura laboratory before packing in small opaque packs that protect the fragrance. Available in our Egypt, Iraq and Syria branches and through the online store.
Frequently asked questions
How do I tell French from Russian tarragon?
By smell: French is clearly sweet and anise-like, Russian is flat and grassy. They look almost identical.
Can I substitute anise or fennel?
They do not give the same result; a little ground fennel seed with parsley is a rough cooking-only stand-in.
When should I add it?
In the last minutes of cooking or at serving, since prolonged heat disperses the aroma.
How long does it keep its quality?
6–9 months in an opaque airtight pack; after that it remains safe but weaker in aroma.