- When we read the Latin name of Russian tarragon � Artemisia dracunculoides � we usually see the word �Pursch� behind it. They are similar but different, with French tarragon having glossier leaves and a much more pronounced anise aroma and flavor. The Arab botanist and pharmacist, Ibn-al-Baytar of Spain, mentioned it as a breath sweetener, sleep aid and as a seasoning for vegetables. But Pursch�s fortunes changed when he departed for England and carried away some of the specimens entrusted to him by the Lewis & Clark expedition. The English word tarragon is a corruption of the French word estragon, or �little dragon�, derived from the Arabic tarkhun. sativa), both in the Asteraceae (daisy) family. His remains were moved from the Popineau Road Cemetery in 1857 to the Mount Royal Cemetery and a monument was raised in his honor by the members of the Natural History Society of Montreal in 1878. as homeopathic remedies for quite some time. When he died in Montreal in 1820 his friends had to defray his burial expenses. Plants collected by the Lewis & Clark Expedition were shared with him so that he could study and place them. The taste is good with chicken dishes, and can be mixed into fines herbes mixtures, fish sauces and tomato juice. It’s a bushy aromatic herb of the Asteraceae family, and the plant is believed to be native to Siberia. 5 to 6 lb. He gathered his knowledge of plants at the Dresden Botanic Garden, and emigrated to the United States in 1799 to settle in Philadelphia, then a major center for plant activity in America, and worked from 1802-5 in �The Woodlands,� the garden of William Hamilton, who was a well known horticulturist and sometime politician in Philadelphia. number of recipes which use this herb, and it tends to work very well Ask Question Asked 4 years, 6 months ago. Baste occasionally with pan drippings. 0. tarragon vs french tarragon. you’ll do better using the dried version of the herb. French and Russian tarragon look alike, the Russian type seems to have taller more upright growth and its leaves are narrower and are a bit spikier. In 1805 he went on a collecting ramble from Maryland to the Carolinas and back, with only his gun and dog. The plants grow to a height of about 2 - l/2 feet. In this case the word refers to a German plantsman, Frederick Traugott Pursch (1774-l820). Pursch soon became friends with such famous horticulturists as Bernard McMahon, John Bartram, and Benjamin Smith Barton. Both forms of the herb are high in Vitamins A and C, and have been used His special interest was the study of the new flora of North America. Cut the tops of the plants a few inches above the ground several times during the growing season, dry in the shade and store stripped in containers to preserve the aromatic, licorice-anise aroma. These two plants do not do well from seed and their flowers are rather obscure, and whitish-green. there are some lovely recipes that can be found online and in various Brush chicken, inside and out with lemon juice and salt. Use the same concepts for vinegar making and for drying leaves, although the fresh leaves seem to be the best to me. But Pursch�s fortunes changed when he departed for England and carried away some of the specimens entrusted to him by the Lewis & Clark expedition. A little about "what's in a name?" 2 T. lemon juice You can’t grow French tarragon from seeds. Various folklore beliefs were that tarragon was good for treating the bites of venomous snakes, while others thought the name was due to the coiled serpent like roots of the plant. been made by integrating the herb into tea. Both do best in warm, dry, well-drained light soils in a sunny location. Serve with roasted potatoes, cooked carrots, green beans and white onions. His special interest was the study of the new flora of North America. His special interest was the study of the new flora of North America. also used as a toothache curative. It�s interesting to realize that there are many stories behind the names of the plants we have in our gardens woodlands and pastures. While both French and Russian tarragon is used in cooking, the French variation is preferred by most, since it exhibits superior flavor over its herbal counterpart. The taste is good with chicken dishes, and can be mixed into fines herbes mixtures, fish sauces and tomato juice. Pursch is remembered in the name of the �bitterbush� (Purschia) and by several other designations, such as Rhamnus purschiana, a species of buckthorn. Pursch is remembered in the name of the �bitterbush� (Purschia) and by several other designations, such as Rhamnus purschiana, a species of buckthorn. 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