Tarragon facts

Tarragon which is also known as estragon is an herb of the Asteraceae family. The flowers and dried leaves are used to enhance the flavor of culinary dishes such as stews, chicken, fish, omelets, vegetables, pickles and tomatoes. It is used as a vital ingredient in fines herbes. The leaves are added to salads and vinegar. The French variety of Tarragon is cultivated in North America, Spain and France. The leaves possess a warm odor and have reminiscent taste.

Name Tarragon
Scientific Name Artemisia dracunculus
Native It is widely found in Eurasia and North America. It is believed got originated in Central Asia region such as Siberia.
Common/English Name Estragon, Green sagewort, Alse tarragon, Silky wormwood, Tarragon, French tarragon, Wild tarragon, Russian tarragon, False tarragon, Green sagebrush
Name in Other Languages Arabic: Tarkhun;
Chinese: Long hao;
Danish: Esdragon, Fransk estragon, Fransk esdragon, Russisk esdragon;
Dutch: Dragon, Klapperkruid, Drakebloed, Slangekruid;
Finnish: Rakuuna;
French: Estragon, Dragon;
German: Estragon;
Greek: Εστραγκόν, Δρακόντιο, Δράκος, Τάραγκον;
Italian:  Dragoncello, Estragon, Dragone;
Japanese: Taragon, Esutoragon;
Polish:  Estragon, Bylica estragon;
Portuguese:  Estragão-francês, Estragão;
Russian: Эстрагон  Estragon, Тархун   Tarkhun, Полынь эстрагонная  Polyn’ estragonnaia;
Spanish: Estragón, Dragoncillo,
Swedish: Dragon, Fransk dragon, Dragonört, Rysk dragon,
Vietnamese: Ngải thơm, Thanh cao rồng, Thanh hao lá hẹp,
Catalan: Estragó;
Japanese Rōmaji: tarragon;
Portuguese: estragão;
Transliterated Russia: polyn estragon 
Plant Growth Habit Perennial
Soil Rich, sandy, well drained, loam
Plant Size Height: 120-150 cm
Lifespan More than 2 years
Stem Slender, branched, reddish
Leaf Linear-lanceolate; Length: 2-8 cm; Broad: 2-10 mm; glossy, green
Flowering Season June- August
Flower Yellow
Flavor/aroma Anise
Varieties/Types
  • Russian tarragon (Artemisia dracunculoides)
  • French tarragon (Artemisia dracunculus var. sativa)
Major Nutritions Iron, Fe 1.55 mg (19.38%)
Manganese, Mn 0.382 mg (16.61%)
Vitamin B6 (Pyridoxine) 0.116 mg (8.92%)
Calcium, Ca 55 mg (5.50%)
Vitamin B2 (Riboflavin) 0.064 mg (4.92%)
Magnesium, Mg 17 mg (4.05%)
Copper, Cu 0.032 mg (3.56%)
Vitamin B9 (Folate) 13 µg (3.25%)
Potassium, K 145 mg (3.09%)
Health Benefits
  • Anti-fungal
  • Anticoagulant
  • Anti-inflammatory
  • Insulin sensitivity
  • Type 2 diabetes
  • Insulin activities
  • Aperitif
  • Circulation
  • Eliminates worms
  • Deodorant
Calories in 1 tbsp ground (4.8 g) 14 Kcal.
Traditional uses
  • It promotes digestive health and uterus.
  • The leaves possess antiscorbutic, emmenagogue, diuretic, stomachic and hypnotic.
  • The infusion treats flatulence, indigestion, hiccups, and nausea.
  • The plant is an aid for sleep.
  • The root cures toothache.
  • It treats anorexia, flatulence, dyspepsia and hiccups.
  • The tea of Tarragon cures insomnia.
  • The chewing of leaves is an aid for heart problems.
Precautions 
  • The essential oil might irritate skin in sensitive individuals.
  • The breast feeding or pregnant women should avoid it.
  • It slows down the clotting of blood.
How to Eat
  • The leaves are added to culinary uses.
  • The young stems are a perfect substitute for asparagus.
  • It is a flavoring constituent for Béarnaise sauce.
  • It enhances the flavor of soft drinks in Armenia.
  • It is used to make potica.
  • Tarragon is used to enhance the flavor of spirits and vodka.
Other Facts
  • The name was originated from the Persian word “turkhum”.
  • The tea treats insomnia as well as hyperactivity.
  • It promotes digestion, increase appetite and provide relief from the pain caused due to rheumatism or arthritis.