JaanYar
Chapter 1 of 14

Tarragon

The Essentials

A low bushy tarragon plant growing in a garden bed, its narrow grey-green leaves crowded along upright stems
Tarragon (tarkhun) grows as a low bush of slim, glossy leaves — picked by the sprig for sabzi khordan.

Persian sabzi-khordan staple: fresh sprigs eaten with feta, walnuts, and lavash · Warm and dry: kindles appetite and wakes up sluggish digestion.

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French cultivar is the aromatic one; Russian tarragon is nearly flavorless.

Estragole content means: enjoy the herb, skip concentrated essential-oil supplements.

What Else to Know

Tarragon — tarkhun — is a favorite in both French and Persian cooking, with a delicate anise-licorice aroma. You'll nearly always find it on the sabzi-khordan herb plate, and Persians also sip its flavor in the iconic tarragon soda.

Known to botanists as Artemisia dracunculus.

Appetite and digestion gently fade with age. Tarragon's anise-licorice aromatics traditionally awaken appetite and ease digestion, and the daily Persian herb plate of tarragon, basil, mint, and walnut is itself a polyphenol-rich, blood-pressure-friendly habit.

Aromatic antioxidant compounds. Freshens breath.