Below is a list of all known varieties for Tarragon. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| French Tarragon | The preferred culinary variety, known for its strong, distinct anise or licorice flavor; essential in Béarnaise sauce. |
| French Tarragon | The classic culinary variety (Artemisia dracunculus 'Sativa'). Prized for its complex, sweet, anise-like flavor. Must be propagated from cuttings. |
| Mexican Mint Marigold (Texas Tarragon) | A different species (Tagetes lucida) with a strong tarragon/anise flavor; used as a heat-tolerant substitute for French Tarragon. |
| Mexican Tarragon | A different species (Tagetes lucida), also called Mexican Mint Marigold. It has a similar sweet, anise-like flavor and is a common substitute in hot climates. |
| Mexican Tarragon (Mint Marigold) | A "different" "plant" (*Tagetes lucida*). "Has" "a" "strong, sweet," "anise-tarragon" "flavor" "and" "is" "used" "as" "a" "tarragon substitute" "in" "hot" "climates." |
| Redstem Tarragon | A culinary variety distinguishable by its reddish stems, offering a high-quality anise flavor. |
| Russian Tarragon | A hardier, less flavorful variety of tarragon that lacks the strong anise notes of the French cultivar. |
| Russian Tarragon | A hardier variety (Artemisia dracunculoides) that can be grown from seed. Its flavor is much coarser, less sweet, and slightly bitter. |
| Silver Tarragon | A rare ornamental tarragon variety with a faint anise flavor and silvery-green leaves. |
| Spicy Tarragon | A rare tarragon variety with a pronounced peppery kick alongside the classic anise notes. |
| Tagetes lucida (Mexican Tarragon) | A different species (Tagetes lucida) with a strong tarragon/anise flavor; used as a heat-tolerant substitute for French Tarragon. |
| Tarragon (Dried) | Dried French tarragon leaves. They lose much of their volatile anise aroma but retain a hay-like, slightly licorice flavor. |
| Tarragon (Dried) | Dried "French Tarragon" "leaves." "Loses" "much" "of" "its" "flavor" "but" "retains" "a" "faint, hay-like" "anise" "scent." |