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Tarragon (''Artemisia dracunculus'') is a species of perennial herb in the sunflower family. It is widespread in the wild across much of Eurasia and North America, and is cultivated for culinary and medicinal purposes in many lands.〔(Flora of North America Vol. 19, 20 and 21 Page 508 Wild tarragon, ''Artemisia dracunculus'' Linnaeus, Sp. Pl. 2: 849. 1753. )〕〔(Flora of China Vol. 20-21 Page 722 龙蒿 long hao ''Artemisia dracunculus'' Linnaeus, Sp. Pl. 2: 849. 1753. )〕〔(Flora of Pakistan )〕〔(Altervista Flora Italiana, Assenzio dragoncello, ''Artemisia dracunculus'' L. )〕 One sub-species, ''Artemisia dracunculus var. sativa'', is cultivated for use of the leaves as an aromatic culinary herb. In some other sub-species, the characteristic aroma is largely absent. The species is polymorphic.〔(【引用サイトリンク】 ''Artemisia dracunculus'' )〕 Informal names for distinguishing the variations include "French tarragon" (best for culinary use), "Russian tarragon" (typically better than wild tarragon but not as good as so-called French tarragon for culinary use), and "wild tarragon" (covers various states). Tarragon grows to tall, with slender branched stems. The leaves are lanceolate, long and 2–10 mm broad, glossy green, with an entire margin. The flowers are produced in small capitulae 2–4 mm diameter, each capitulum containing up to 40 yellow or greenish-yellow florets. French tarragon, however, seldom produces any flowers (or seeds).〔 Some tarragon plants produce seeds that are generally only sterile. Others produce viable seeds. Tarragon has rhizomatous roots and it readily reproduces from the rhizomes. == Cultivation == French tarragon is the variety generally considered best for the kitchen, but is never grown from seed as the flowers are sterile; instead it is propagated by root division. It is normally purchased as a plant, and some care must be taken to ensure that true French tarragon is purchased. A perennial, it normally goes dormant in winter.〔 It likes a hot, sunny spot, without excessive watering.〔 Russian tarragon (''A. dracunculoides'' L.) can be grown from seed but is much weaker in flavor when compared to the French variety. However, Russian tarragon is a far more hardy and vigorous plant, spreading at the roots and growing over a meter tall. This tarragon actually prefers poor soils and happily tolerates drought and neglect. It is not as strongly aromatic and flavorsome as its French cousin, but it produces many more leaves from early spring onwards that are mild and good in salads and cooked food. Russian tarragon loses what flavor it has as it ages and is widely considered useless as a culinary herb, though it is sometimes used in crafts. The young stems in early spring can be cooked as an asparagus substitute. Horticulturists recommend that Russian tarragon be grown indoors from seed and planted out in the summer. The spreading plants can be divided easily. A better substitute for French tarragon is Spanish tarragon (''Tagetes lucida''), also known as Mexican mint marigold, Mexican tarragon, Texas tarragon, or winter tarragon. It is much more reminiscent of French tarragon, with a hint of anise. Although not in the same genus as the other tarragons, Spanish tarragon has a stronger flavor than Russian tarragon that does not diminish significantly with age. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Tarragon」の詳細全文を読む スポンサード リンク
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