The Simple Answer: They Are the Same Name
For many, the question of "What is the difference between tarragon and estragon?" is a source of confusion, but the answer is surprisingly straightforward. There is no difference between the two in a linguistic sense; estragon is simply the French and many European names for the same perennial herb, tarragon. Both names refer to the plant scientifically known as Artemisia dracunculus. The etymological roots of the name are fascinating, tracing back to the Greek word drakon meaning 'dragon'. This was likely inspired by the plant's serpentine, coiled roots or perhaps the folk belief that it could cure venomous bites.
The Complex Answer: Variety is the Difference
While the names are synonyms, the term 'tarragon' can refer to different varieties, most notably French tarragon and Russian tarragon, which have distinct characteristics. The differences between these two subspecies are what truly matter to anyone using the herb.
French Tarragon: The Culinary King
French tarragon (Artemisia dracunculus 'Sativa') is the most highly prized variety for culinary use, especially in French cuisine. It is an essential component of the classic French "fines herbes" blend, along with chervil, chives, and parsley.
Characteristics:
- Flavor Profile: This variety boasts a strong, sweet, peppery taste with pronounced anise or licorice notes.
- Propagation: French tarragon is sterile, meaning it does not produce viable seeds. It must be propagated by root division or cuttings.
- Growth: It is a more delicate plant, reaching a smaller size than its Russian counterpart, and is less cold-hardy.
Culinary Uses:
- Sauces: The key ingredient in classic sauces like Béarnaise, Tartar, and Hollandaise.
- Protein Dishes: Excellent with chicken, fish, eggs, and seafood.
- Vinegar and Dressings: Used to infuse vinegars and flavor dressings.
- Vegetables: Enhances the flavor of vegetables, especially potatoes and peas.
Russian Tarragon: The Hardy Cousin
Russian tarragon (Artemisia dracunculus) is a much hardier and more vigorous plant than French tarragon. While it is easier to grow, its culinary value is significantly lower.
Characteristics:
- Flavor Profile: The flavor is much milder, with less of the distinctive anise note, and can have slightly bitter undertones. The flavor diminishes with age, making it less suitable for most culinary applications.
- Propagation: Unlike the French variety, Russian tarragon can be grown from seed, and it produces viable seeds.
- Growth: This is a much larger, more robust, and fully cold-hardy plant, suitable for a wider range of climates.
Culinary Uses:
- Russian tarragon's muted flavor means it is not often used as a primary flavoring herb. However, its young leaves can be added to salads, and the stems can be used as a substitute for asparagus when cooked.
Mexican Tarragon: The Warm-Weather Alternative
An unrelated species, Mexican tarragon (Tagetes lucida), is also sometimes called Spanish or Texas tarragon. This variety offers a similar flavor profile to French tarragon and is particularly useful in warmer, more humid climates where French tarragon struggles to thrive. It is in the marigold family and produces golden-yellow flowers.
Comparison Table: French vs. Russian Tarragon
| Feature | French Tarragon | Russian Tarragon |
|---|---|---|
| Scientific Name | Artemisia dracunculus 'Sativa' | Artemisia dracunculus |
| Flavor Profile | Strong, sweet anise/licorice notes; most flavorful | Milder, less distinct flavor; can be bitter |
| Propagation | Non-viable seeds; propagated by cuttings or division | Grows readily from viable seeds; easy to propagate |
| Hardiness | Less tolerant of cold and excessive moisture; often container-grown | Very cold-hardy and robust; can be invasive |
| Appearance | Smaller, more compact, and finer leaves | Larger, taller, and coarser leaves |
| Culinary Use | Prized for fine sauces, fish, and chicken | Less desirable for cooking due to weak flavor |
The Importance of Knowing the Difference
For a home cook hoping to replicate a classic Béarnaise sauce or a gardener wanting a robust, flavorful herb, knowing the distinction between French and Russian tarragon is critical. A recipe calling for tarragon assumes the highly aromatic French variety, and using the milder Russian type will result in a dish with significantly less flavor. When purchasing plants, it is crucial to buy from a reputable nursery to ensure you are getting the correct type. Since French tarragon doesn't grow from seed, a plant labeled 'tarragon seeds' is almost certainly Russian tarragon.
Conclusion: Choosing the Right "Estragon"
In summary, the difference between tarragon and estragon is simply a matter of language—one is the English word, the other is French. The real divergence lies in the botanical varieties, specifically the delicate, flavorful French tarragon and the hardy, less potent Russian tarragon. For authentic culinary results, always seek out French tarragon plants, often grown from cuttings. For a robust and easy-to-grow garden herb, Russian tarragon may suffice, but it will not deliver the same classic anise-like flavor. By understanding this simple yet important distinction, you can ensure your cooking is never a letdown and your garden is filled with the right herb for your needs. For further detailed information on growing techniques for the different varieties, you can consult resources from university agricultural extensions, such as this guide from Utah State University Extension: https://extension.usu.edu/yardandgarden/research/french-tarragon-in-the-garden.
