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| Common Uses: |
Culinary *
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| Properties: |
Carminative*
Antifungal*
Antispasmodic*
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| 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 |
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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.
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Related Species
Artemisia absinthium , Wormwood
Artemisia vulgaris, Mugwort |
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| Side Effects: |
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| None noted |
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Preparation Methods :culinary seasoning, vinegar
 Remedies using : Tarragon
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Tarragon for :Tarragon vinegar |
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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) |
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Culinary *
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- 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.
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 Fresh Tarragon possesses an essential volatile oil, chemically identical with that of Anise, which becomes lost in the dried herb. |
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 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.
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 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) |
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 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 | |
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Medicinal Healing Herbs : Properties and Uses
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Common Misspellings:
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Buy organic bulk herbs, spices, oils and teas at Mountain Rose Herbs |
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Eucalyptus opens the lungs and encourages breathing by increasing oxygen in the cells. Eucalyptol, found in many over-the-counter remedies, loosens phlegm in the chest and helps to open clogged nasal passages.
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Buy Bulk Tarragon 
