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Tarragon Artemisia dracunculus

Common Names

Tarragon ,

Botanical Name

Artemisia dracunculus

Family

ASTERACEAE or COMPOSITAE Sunflower family

Tarragon Medicinal Properties & Benefits
Common Uses:	Culinary *
Properties:	Carminative* Antifungal* Antispasmodic*
Parts Used:	leaves
Constituents:	phenylpropanoids methyl chavicol (also called estragole), anethol (10%), terpenes trans-b-ocimene (up to 22%), cis-b-ocimene (up to 15%) and y-terpineol, p-methoxy cinnamaldehyde , phellandrene, a- and b-pinene, camphene, limonene and eugenol

Tarragon was formerly used in the treatment of toothache, and was alluded to briefly in the 13th century as a seasoning for vegetables, a sleep-inducing drug, and a breath sweetener, but what the herb lacks in repute as a medicinal herb, it makes up as a star culinary herb.

Fresh Tarragon possesses an essential volatile oil, chemically identical with that of Anise, which becomes lost in the dried herb. Learn More

Side Effects:

None noted

How to Use: Tarragon

Preparation Methods :culinary seasoning, vinegar

Remedies using : Tarragon Nervous Stomach Blend* Old fashioned Tarragon Vinegar* Rosemary Tarragon Vinegar*

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Certified Organic Tarragon

PRODUCT DETAILS

Certified Organic Herbs De Provence

Adds festive floral to seemingly bland dishes and is best reserved for soma pastas, fish and most seafood.

PRODUCT DETAILS

Organic Basil, organic Tarragon, organic Marjoram, organic Thyme, organic Lavender and organic Fennel.

Tarragon Medicinal Uses & Benefits

Culinary *

Tarragon for :Tarragon vinegar

To make Tarragon vinegar, fill a widemouthed bottle with the freshly-gathered leaves, picked just before the herb flowers, on a dry day. Pick the leaves off the stalks and dry a little before the fire. Then place in a jar, cover with vinegar, allow to stand some hours, then strain through a flannel jelly bag and cork down in the bottles. The best white vinegar should be used.

Maud Grieve, Modern Herbal Volume 2 (1931)

Plant Description
Related Species Artemisia absinthium , Wormwood Artemisia vulgaris, Mugwort
Flowers:Small, pale yellow flowers, rarely fully open Plant Class:Perennial herb Leaves:Thin, bladelike and highly aromatic, similar to anise. Siver-green color, covered with fine, silky hairs. Root: Long fiborous root Preferred Habitat:Cultivated, warm dry soils Flowering Season:August Allow mature plants to dry out between waterings. Likes well drained soil in full sun. Pick leaves as needed, harvest the entire plant in the fall when the bottom leaves turn yellow. It is one of the few herbs that is not known to set seed, and propagation is by cuttings and root division. Topdress the garden beds to protect from frost during the winter. Bring a cutting indoors to have fresh leaves for use, dry tarragon loses much of it's flavor.
In the Kitchen: Makes an excellent vinegar, gives a spicy,sweet flavor to fish, eggs, cheese and sauces. In French cuisine, it is an integral part of fines herbes and dijon mustard.
History and Traditions
The English word "tarragon" originates from the French word estragon or "little dragon," which is derived from the Arabic tarkhun. Some believe the herb was given this name because of its supposed ability to cure the bites of venomous reptiles, while others believe the plant was so named because of its coiled, serpent-like roots. ^{Grieve, Maude Modern Herbal (1931)}
Astrology:
The leaves, which are chiefly used, are heating and drying, and good for those who have the flux, or any preternatural discharge. It is a mild martial plant. An infusion of the young tops increases the urinary discharge, and gently promotes the menses ^{Nicholas Culpeper}
Folklore, Myths and Legends

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