An aromatic herb with timeless elegance

Native to Central Asia, tarragon has established itself in herb gardens for its flavor and digestive qualities. It is one of the mainstays of French "fines herbes," paired with chervil, chives, and parsley. Highly prized for Béarnaise sauces or homemade vinegars, it can also be infused for its sweet, soothing aroma.

Description

Narrow, dark green to gray-green leaves, finely cut and carefully dried. Strong anise aroma. Light and supple texture.

Nomenclature

• Common names: Tarragon, Dragon Herb, Dragoness
• Latin name: Artemisia dracunculus
• Family: Asteraceae
• Part used: Leaves
• Shape: Cut
• Origin: Eurasia, cultivated in Europe
• English name: Tarragon
• German name: Tarragon
• Name in Spanish: Estragon
• Name in Italian: Dragoncello
• Name in Arabic: الطرخون (Al-Tarkhûn)

Main virtues

In addition to its culinary uses, tarragon is traditionally used as a light infusion to stimulate digestion. It is also used in homemade oil and vinegar preparations for its aromatic qualities. It is also appreciated as a compress or traditional mouthwash for its freshness.

Main constituents

Essential oils (estragole, ocimene), flavonoids, coumarins, phenolic acids.

Use and dosage

• Infusion: 1 teaspoon for 200-250 ml, infuse for 5 to 7 minutes.
• Culinary use: in sauces, marinades, compound butters or omelets.
• Maceration: leaves placed in vinegar or oil for flavoring.

Precautions, side effects and contraindications

• Do not use in high doses over the long term without supervision.
• Contains estragole (aromatic compound), moderate use recommended internally.
• Not recommended for pregnant women in intensive use.

History and origin

Introduced to Europe in the Middle Ages, tarragon was cultivated in monastic gardens for its digestive properties and culinary uses. It owes its name to the legend that it banishes spirits and "stomach dragons." Highly valued in classic French cuisine, it now retains a prominent place in modern herbal medicine.

Miscellaneous information

• Packaging: kraft bag, airtight jar or tinted glass bottle.
• Storage: away from heat, humidity and light.
• Shelf life: up to 24 months under good conditions.

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• Encyclopedia of aromatic and medicinal plants
• Culinary and medicinal traditions of Central Europe

🔎 Information

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