Tarragon

Identity

Common Name

Tarragon

Scientific Name

Artemisia dracunculus

Botanical Family

Asteraceae

Native Region

Eurasia

Cultivation Regions

Europe, Russia, North America

Plant Parts Used

Leaves

Synonyms

French Tarragon, Estragon, Dragon Herb

Caffeine Level

Caffeine Free

A bushy herbaceous perennial with slender erect stems, narrow glossy dark green lance-shaped aromatic leaves, and small nodding pale greenish-yellow rayless flower heads; the leaves are the part used.

Historical Background

Tarragon has been a prized culinary and digestive herb of European and Russian kitchens for centuries, its anise-like leaves lending a refined flavor. A gentle tarragon tea is traditionally sipped for digestion and appetite.

Earliest recorded uses: European and Russian traditions for centuries; a culinary and digestive herb.

Traditional Uses

These uses document historical traditions and do not imply proven effectiveness.

Flavor & Aroma

Aroma: Anise-like, warm, herbaceous, slightly bittersweet

Tea Information

Research Summary

Tarragon has a tradition for digestion and appetite; preclinical work shows antioxidant activity. Clinical evidence is insufficient; it is not a treatment for digestive disorders, diabetes, or any disease, and the pure essential oil is unsafe internally.

Evidence levels reflect the currently available scientific literature and may change as new research emerges. Where evidence is limited or conflicting, this is stated plainly.

References & Sources