Harvesting and parts used:
French Tarragon leaves can be picked any time but the main crop must be harvested in late summer. Do not cut off more than two-thirds of the branches to allow re-growth – unless it is the end of summer. To preserve French Tarragon, the leaves can be frozen, or dried quickly in a low oven. French Tarragon is popularly preserved by infusing it in either olive oil or vinegar.

Culinary:
French Tarragon is highly sought after culinary herb in Haute Cuisine cookery. It has a highly sought after fine, subtle flavour. It is one of the ingredients of “fines herbes” with chervil and parsley. It is an essential herb in the classic Sauce Tartare.
It is used fresh or dried in condiments, relishes, & prepared mustards. It is used freshly shredded in avocado fillings, in mayonnaise for fish dishes, in salad dressings and light soups. Tomato, rice, & mushroom dishes are enhanced with French Tarragon. Omelets, scrambled eggs, and chicken stuffing will benefit from a little French Tarragon. Add French Tarragon to herb butter for vegetables, steaks, chops and grilled fish. Fresh leaves, finely chopped, improve the taste of green vegetable dishes, especially green beans.

Medicinal:
French Tarragon leaves are rich in iodine, mineral salts and vitamins A and E. It stimulates the digestive system and helps indigestion, flatulence and colic. French Tarragon is a mild diuretic and also has febrifugal and anthelmintic properties. French Tarragon is a mild sedative that will aid sleep.
It has mild menstrual-inducing properties and can be taken if periods are delayed.

Do not take during pregnancy.

There is another variety of Tarragon, namely “Russian” Tarragon – Artemisia dracunculoides - This is a perennial herb with smooth, long, narrow pale green leaves, erect stems up to 1,2m tall. It bears small yellow-green, inconspicuous flowers which produce seed. The flavour of Russian Tarragon is no where as pleasant as French Tarragon. It is a hardy, scraggly plant and grows well in both cold and very hot climates. In my experience, Russian Tarragon can get invasive after a year or two – therefore it needs to be cut back hard during the growing season. It does well if planted in a wide necked plant pot.