The following excerpt is from an article that originally appeared on Boomer Health Report
Tarragon (pronounced TEHR-uh-gon) or Artemisia dracunculus is an herb that is popular in the world of cooking. In fact, tarragon is such a vital part of French cuisine that it is one of the “Fines Herbes.” These are the four most commonly used herbs in French cuisine, which also includes parsley, chervil and chives.1 Tarragon is known for its slightly bittersweet flavor, with an aroma similar to anise.2
The earliest records of tarragon date back to more than 600 years ago. It was believed to have been introduced to Italy in the 10th century during the time of the Mongol invasions. The Mongolians used tarragon as a sleep aid, breath freshener and seasoning.
After this turbulent period, some tarragon histories have St. Catherine of Siena bringing tarragon back to France after a visit with Pope Clement VI.3 However, she could not have done this as she was only 5 yearspost was originally published on this site