Tarragon has been observed before and after 2 prescribed burns and 1 natural
fire [28,37,68]. Four years after a prescribed summer burn in western North
Dakota, the frequency of tarragon was nearly 3 times that found in an adjacent
unburned area. It was speculated that the increase was due to a reduction in interference
of other species following the fire and the species' ability to inhabit disturbed sandy soils and
roadsides [28].
On Hightower Mountain in western Colorado, tarragon experienced a 90%
reduction in population 2 years following a prescribed burn. Composition of the
population dropped from 0.11% to 0.01% [68]. In
Los Alamos, New Mexico, tarragon constituted 0.14% actual cover and 0.30%
relative cover in an area that had burned in 1960. After the 1977 La Mesa fire,
studies conducted to determine long-term vegetative impacts found no tarragon 1,
8, or 16 years after the fire [37].
The following description of tarragon has been compiled from the following
sources unless otherwise noted [1,2,7,20,41,42,45,46,62,64,79,89,116,124,127]. This description provides
characteristics that may be relevant to fire ecology, and is not meant for
identification. Keys for identifying tarragon are available
[2,7,42,45,62,124].
Tarragon is a woody, native perennial shrub with stem heights
ranging from 15.7 to 59.1 inches (40-150 cm). Aerial stems arise from thick,
horizontal rhizomes growing in clusters and singly. Leaves are alternate, 0.5 to 3.1 inches long (1.2-8.0 cm),
and 0.04 to 0.24 inch (1-6 mm) wide.
Basal leaves are cleft with 1 to 3 lobes. The inflorescence is a panicle with
numerous flowers. Outer florets are pistillate and fertile,
central flowers are sterile, and ovaries are abortive. The seeds are achenes.
Seed size is approximately 0.06 inch (1.5 mm) in length.
Tarragon supports large numbers of adventitious roots containing interxylary
cork (formed within xylem tissue), offering the plant protection in xeric habitats [89]. One individual in
Los Alamos, New Mexico was found to have a rooting depth of 83.9 inches (213 cm)
[38]. Tarragon forms associations with vesicular-arbuscular mycorrhizae
[96].
Extracts derived from leaf material of tarragon displayed various effects on the
germination of 18 species. Growth was inhibited in field pennycress (Thlaspi arvense),
lacy tansyaster (Haplopappus spinulosus), and largebracted plantain (Plantago patagonica) while
growth in needle-and-thread grass was enhanced [59]. Treatments of a 2,4-D,
diesel oil mixture applied to control little spikemoss (Selaginella
densa) on rangeland resulted in a 90%-95%
reduction in tarragon density [106].
In western Colorado, the effects of spraying, burning, and chaining were
evaluated for their effectiveness in increasing forage for deer, elk,
and cattle. Although none of the treatments were significantly different
(P<0.05) with effect to tarragon production, spraying reduced percent composition from
0.46%-0.01%, burning from 0.11%-0.01%, and chaining increased percent composition
from 0.00%-0.01% [68].
Tarragon is one species of sagebrush which is fed upon in small amounts by
the sagebrush grasshopper (Melanoplus bowditchi) [97]. In
semiarid mountain ecosystems, the presence of ant mounds was positively correlated (p less than 0.01)
to the occurrence of tarragon within a 3m radius of the mound [18].
Tarragon reproduces both sexually and vegetatively [27]. Vegetative reproduction is from rhizomes [116,123].
Breeding system:
Population outcrossing has been documented for sagebrush species [80].
Pollination:
Sagebrush species are wind and self-pollinated [80], with insect-assisted pollination likely [120].
Seed production:
When grown for culinary or medicinal purposes, it is reported that tarragon rarely produces seed [112].
When grown hydroponically, tarragon was reported to produce no seed at all
[1].
Seed dispersal:
Artemisia species are not able to disperse seeds far from the
mother plant [120].
Seed banking:
No information is available on this topic.
Germination:
Commercially grown tarragon requires 10 to 14 days to germinate. Germination is dependant upon soil
characteristics and weather conditions [131].
Seedling establishment/growth:
No information is available on this topic.
Asexual regeneration:
Tarragon regeneration is most commonly a result of rhizome sprouts [116,123].
Tarragon grows in the pine-oak (Pinus-Quercus spp.) woodlands on shaded slopes of the Rincon
Mountains in Arizona [10]. In Utah, tarragon is recognized as a weedy plant species due to its
ability to colonize disturbed sites [96]. In southeastern North Dakota, tarragon is considered a pioneer, transitional,
and climax species with greatest frequency and cover as a climax species and the
least as a pioneer species [16].
On a subalpine Earth flow that occurred in Colorado around 1923, tarragon
was characteristic of both flow and slump areas during the 7-year period in
which vegetation studies were being conducted (1947-1954, with the exception of
1953). It occupied both areas of disturbance with equal density and was
important in both floodplain and xeric site revegetation [73].
Tarragon is difficult to root [1] and does not establish well from seed.
In southeastern Montana, tarragon was examined for future land reclamation
possibilities on sites disturbed by coal mines. Hand-stripping the seed was
necessary and optimum germination was obtained from 12 month old seed exposed to
68 ºF (20 ºC) temperatures without light or by alternating
light with 68 ºF to 77 ºF (20º-25 ºC) temperatures. This study determined that there
was no optimal planting time[33].
In western North Dakota, tarragon made up 28% of the species found in unbrowsed
plains grasslands bordering active mining sites, indicating a potential source for seed
when reclaiming surface mine sites [63]. It has been suggested that tarragon
also be investigated for its ability to regenerate salt desert shrub ranges [99].
Tarragon (Artemisia dracunculus), also known as estragon, is a species of perennial herb in the family Asteraceae. It is widespread in the wild across much of Eurasia and North America and is cultivated for culinary and medicinal purposes.[3][4][5][6]
One subspecies, Artemisia dracunculus var. sativa, is cultivated to use the leaves as an aromatic culinary herb. In some other subspecies, the characteristic aroma is largely absent. Informal names for distinguishing the variations include "French tarragon" (best for culinary use), "Russian tarragon," and "wild tarragon" (covers various states).
Tarragon grows to 120–150 centimetres (4–5 feet) tall, with slender branches. The leaves are lanceolate, 2–8 cm (1–3 in) long and 2–10 mm (1⁄8–3⁄8 in) broad, glossy green, with an entire margin. The flowers are produced in small capitula 2–4 mm (1⁄16–3⁄16 in) diameter, each capitulum containing up to 40 yellow or greenish-yellow florets. French tarragon, however, seldom produces any flowers (or seeds).[7] Some tarragon plants produce seeds that are generally sterile. Others produce viable seeds. Tarragon has rhizomatous roots that it uses to spread and readily reproduce.
French tarragon is the variety used for cooking in the kitchen[8] and is not grown from seed, as the flowers are sterile; instead, it is propagated by root division.
Russian tarragon (A. dracunculoides L.) can be grown from seed but is much weaker in flavor when compared to the French variety.[7] However, Russian tarragon is a far more hardy and vigorous plant, spreading at the roots and growing over a meter tall. This tarragon actually prefers poor soils and happily tolerates drought and neglect. It is not as intensely aromatic and flavorsome as its French cousin, but it produces many more leaves from early spring onwards that are mild and good in salads and cooked food. Russian tarragon loses what flavor it has as it ages and is widely considered useless as a culinary herb, though it is sometimes used in crafts. The young stems in early spring can be cooked as an asparagus substitute. Horticulturists recommend that Russian tarragon be grown indoors from seed and planted in summer. The spreading plants can be divided easily.
A better substitute for Russian tarragon is Mexican tarragon (Tagetes lucida), also known as Mexican mint marigold, Texas tarragon, or winter tarragon.[9] It is much more reminiscent of French tarragon, with a hint of anise. Although not in the same genus as the other tarragons, Mexican tarragon has a more robust flavor than Russian tarragon that does not diminish significantly with age. It can not however be grown as a perennial in cold climates.
Tarragon has a flavor and odor profile reminiscent of anise due largely to the presence of estragole, a known carcinogen and teratogen in mice. However, a European Union investigation concluded that the danger of estragole is minimal, even at 100–1,000 times the typical consumption seen in humans.[10] Estragole concentration in fresh tarragon leaves is about 2900 mg/kg.[11]
In Iran, tarragon is used as a side dish in sabzi khordan (fresh herbs), or in stews and Persian-style pickles, particularly khiar shoor (pickled cucumbers).
Tarragon is one of the four fines herbes of French cooking and is particularly suitable for chicken, fish, and egg dishes. Tarragon is the main flavoring component of Béarnaise sauce. Fresh, lightly bruised tarragon sprigs are steeped in vinegar to produce tarragon vinegar. Pounded with butter, it produces an excellent topping for grilled salmon or beef.
Tarragon is used to flavor a popular carbonated soft drink in the countries of Armenia, Azerbaijan, Georgia (where it originally comes from), and, by extension, Russia, Ukraine and Kazakhstan. The drink, named Tarkhun, is made out of sugar, carbonated water, and, most importantly, tarragon leaves which give it its signature green color. [12]
Tarragon is one of the main ingredients in Chakapuli, a Georgian national dish.[13]
In Slovenia, tarragon is used in a variation of the traditional nut roll sweet cake, called potica. In Hungary, a popular chicken soup is flavored with tarragon.
Gas chromatography/mass spectrometry analysis has revealed that A. dracunculus oil contains predominantly phenylpropanoids such as estragole (16.2%), methyl eugenol (35.8%), and trans-anethole (21.1%).[14] The other major constituents were terpenes and terpenoids, including α-trans-ocimene (20.6%), limonene (12.4%), α-pinene (5.1%), allo-ocimene (4.8%), methyl eugenol (2.2%), β-pinene (0.8%), α-terpinolene (0.5%), bornyl acetate (0.5%) and bicyclogermacrene (0.5%).[15] The organic compound capillin was initially isolated from Artemisia capillaris in 1956.[16]
cis-Pellitorin, an isobutyramide eliciting a pungent taste, has been isolated from the tarragon plant.[17]
James Andrew Beard, American cookbook author, teacher, syndicated columnist, and television personality, was quoted as saying, "I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around."[18]
Fernand Point, a French chef and restaurateur, was quoted as saying, "A Béarnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfect."[19]
The plant is commonly known as dragon in Swedish and Dutch. The use of Dragon for the herb or plant in German is outdated.[20] The species name, dracunculus, means "little dragon," and the plant seems to be so named due to its coiled roots.[21] See Artemisia for the genus name derivative.
{{cite book}}: CS1 maint: date and year (link) Tarragon (Artemisia dracunculus), also known as estragon, is a species of perennial herb in the family Asteraceae. It is widespread in the wild across much of Eurasia and North America and is cultivated for culinary and medicinal purposes.
One subspecies, Artemisia dracunculus var. sativa, is cultivated to use the leaves as an aromatic culinary herb. In some other subspecies, the characteristic aroma is largely absent. Informal names for distinguishing the variations include "French tarragon" (best for culinary use), "Russian tarragon," and "wild tarragon" (covers various states).
Tarragon grows to 120–150 centimetres (4–5 feet) tall, with slender branches. The leaves are lanceolate, 2–8 cm (1–3 in) long and 2–10 mm (1⁄8–3⁄8 in) broad, glossy green, with an entire margin. The flowers are produced in small capitula 2–4 mm (1⁄16–3⁄16 in) diameter, each capitulum containing up to 40 yellow or greenish-yellow florets. French tarragon, however, seldom produces any flowers (or seeds). Some tarragon plants produce seeds that are generally sterile. Others produce viable seeds. Tarragon has rhizomatous roots that it uses to spread and readily reproduce.
