Fig. 415. Tarragon.

The Description.

            Tarragon the salad herb hath long and narrow leaves of a deep green colour, greater and longer than those of common Hyssop, with slender brittle round stalks two cubits high: about the branches whereof hang little round flowers, never perfectly opened, of a yellow colour mixed with black, like those of common Wormwood. The root is long and fibrous, creeping far abroad under the earth, as do the roots of Couch-Grass, by which sprouting forth it increaseth, yielding no seed at all, but as it were a certain chaffy or dusty matter that flieth away with the wind.

The Place.

            Tarragon is cherished in gardens, and is increased by the young shoots: Ruellius and such others have reported many strange tales hereof scarce worth the noting, saying, that the seed of flax put into a radish root or sea Onion, and so set, doth bring forth this herb Tarragon.

The Time.

            It is green all summer long, and a great part of autumn, and flowereth in July.

The Names.

            It is called in Latin, Draco, Dracunculus hortensis, and Tragum vulgare by Clusius; Of the Italians, Dragoncellum; in French, Dragon; in English, Tarragon.

            It is thought to be that Tarchon which Avicenna mentioneth in his 686th chapter: but he writeth so little thereof, as that nothing can certainly be affirmed of it. Simeon Sethi the Greek also maketh mention of Tarchon.

The Temperature and Virtues.

            Tarragon is hot and dry in the third degree, and not to be eaten alone in salads, but joined with other herbs, as Lettuce, Purslane, and such like, that it may also temper the coldness of them, like as Rocket doth, neither do we know what other use this herb hath.