The Russian Tarragon (Artemisia dracunculus var. inodora) originates from Siberia and is, most probably, the wild variety of the European breeding. Contrary to the only vegetatively propagated German or French Tarragon, this variety is open-pollinating, hardy, and can reproduce itself fully. The two varieties also differ in taste - this one here hasn't the sweet anise flavour, which the commercially available herb has, but is tarter, more peppery, and more bitter and rather reminds of chervil. The herb is mostly used as a spice, the noble flavour of the plant especially suits fish and poultry. It's also very delicious for herb butter and herb vinegar. The young shoot tips are rich in valuable vitamins and minerals, especially the high natrium content is to be mentioned. Due to the strong seasoning power, fresh tarragon should be sparely used. It is well-suitable as a tea herb and has an appetising and digestive effect.
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