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French tarragon is the variety used for cooking in the kitchen and is not grown from seed, as the flowers are sterile; instead it is propagated by root division. Russian tarragon (A. dracunculoides L.) can be grown from seed but is much weaker in flavor when compared to the French variety.
It was introduced into the United States in the early 1800s. The name tarragon is a corruption of either the French word estragon or the Arabic word tarkhum - each mean little dragon.. It was used by ancient Greeks for its medicinal properties.The most widely used variety of tarragon comes from France.reek name and pronunciation: Estragon, ÎµÏÏÏÎ±Î³ÎºÏÎ½, pronounced es-trah-GON. At the market: Tarragon is sold fresh and dried. Physical characteristics: Fresh (French) tarragon leaves are bright green and approximately 1 long and 1/4-1/2 wide.