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Chapter 1 of 15

Tarragon

The Essentials

A low bushy tarragon plant growing in a garden bed, its narrow grey-green leaves crowded along upright stems
Tarragon (tarkhun) grows as a low bush of slim, glossy leaves — picked by the sprig for sabzi khordan.

Persian sabzi-khordan staple: fresh sprigs eaten with feta, walnuts, and lavash · Warm and dry: kindles appetite and wakes up sluggish digestion.

French cultivar is the aromatic one; Russian tarragon is nearly flavorless.

Estragole content means: enjoy the herb, skip concentrated essential-oil supplements.

Tarragon — ترخون — is a French and Persian favorite, with a delicate anise-licorice aroma. It is one of the herbs always offered on the sabzi-khordan plate and is sipped as the iconic Persian tarragon soda.