Tarragon

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Biological Name: Artemisia Oracunculustarragon

Other Names:  Estragon, Mugwort, Little Dragon

Elements Applied: Each plant’s part except the root is dried and applied in herbal medicine.

Active Components:

  • Hydroxycoumarins
  • Volatile oil: which consists of multiple constituents, such as chavicol methyl ether, alpha-pinenes, myrcene, beta-pinenes, ocimene, camphene, linalool, limonene;
  • Polyynes
  • Flavonoids

Used For: Tarragon is primarily applied to stimulate appetite.

Additional Info: The herb is native to Mongolia and Russia, wherefrom its secondary name Russian Tarragon comes. It is specially raised across the globe.

Plant’s stems may reach up to 120 cm in height. Characterized by numerous stems and shrub-like appearance, the herb features flowering pods at the top of its stems. The leaves are lanceolate and simple in their structure, being slightly serrate, and having a gloss surface. The herb is characterized by specific strong aroma.

Preparation and Intake: The herb is applied both dried and fresh. It’s better to gather it in the flowering period. The herb is mainly applied in cooking.

Safety: There are no reports of serious adverse effects on the body after tarragon application, especially if taken according to the above mentioned directions.