CULINARY HERBS 



135 



Russia, Siberia, and Tartary, cultivated for scarcely 

 more than 500 years for its leaves and tender shoots. 

 In all civilized countries its popular name, like its 

 specific name, means dragon, though why it should 

 be so called is not clear. 



Tarragon, the French Chef's Delight 



Description. — The plant has numerous branching 

 stems, which bear lance-shaped leaves and nowadays 

 white, sterile iiowers. Formerly the flowers were 

 said to be fertile. No one should buy the seed 

 offered as tarragon. It is probably that of a related 

 plant which resembles tarragon in everything ex- 

 cept flavor — which is absent! Tagetes lucida, which 



