Name: Tarragon (Artemisia dracunculus)
Origin: Original homeland ranges from Russia to Asia Minor
Description: A perennial shrub growing to 1 m high and 40 cm in diameter. Has narrow, dark green leaves with three-pronged tips. Has insignificant, greenish flowers that only bloom in warm regions. Has a rather pungent, specific aroma.
Culinary use: Fresh leaves or shoot tips lend a characteristic, delicious flavour to sauces (e.g. Bern sauce or tartar sauce). Excellent in egg, fish, mushroom and poultry dishes; a component of mustard and spiced vinegar.
Medicinal use: Stimulates appetite, helps digestion and has a diuretic effect.
Cultivating and harvesting: Plant in a sunny spot in fertile soil rich in nutrients. It is best to harvest leaves and shoots in the middle of summer in warm conditions. Can be preseved by drying.