Central Asia

Tarragon

Artemisia dracunculus.

Leaf.

Part Used

Fresh leaf, primarily.

Form

Local / Regional Names

Tarhun (Uzbek/Russian-influenced term, also the name of a popular tarragon-flavored soft drink across the region).

Countries / Cuisines

Uzbekistan, Georgia, broader Central Asia and the Caucasus, with related use in Europe.

Flavor & Aroma

Anisic, slightly peppery, distinctly aromatic.

Culinary Uses

Fresh herb used in salads and as a table green; also flavors the popular tarhun soft drink.

Classic Dishes

Fresh herb platters; tarhun-flavored lemonade/soda.

Pairings

Fresh cucumber, other table herbs, citrus.

Timing

Use fresh, added at serving.

Storage

Fresh keeps about a week refrigerated.

Substitutions

French tarragon, though regional Central Asian tarragon is often a related but distinct cultivar with a stronger flavor.

Cultural / History Notes

Worth noting its unusual dual life as both a fresh table herb and the flavor base of a widely popular bright-green regional soft drink (tarhun), a distinctly Central Asian and Caucasus-region crossover.

Blend Cross-References

Not a blend component; used fresh.