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Tarragon (Artemisia dracunculus), also known asestragon, is a species ofperennialherb in the familyAsteraceae. It is widespread in the wild across much ofEurasia andNorth America and is cultivated for culinary and medicinal purposes.[4][5][6][7]
One subspecies,Artemisia dracunculus var.sativa, is cultivated to use the leaves as an aromatic culinary herb. In some other subspecies, the characteristic aroma is largely absent. Informal names for distinguishing the variations include "French tarragon" (best for culinary use) and "Russian tarragon".
Tarragon grows to 120–150 centimetres (4–5 feet) tall, with slender branches. The leaves arelanceolate, 2–8 cm (1–3 in) long and 2–10 mm (1⁄8–3⁄8 in) broad, glossy green, with anentire margin. The flowers are produced in smallcapitula2–4 mm (1⁄16–3⁄16 in) diameter, each capitulum containing up to 40 yellow or greenish-yellowflorets. French tarragon, however, seldom produces any flowers (or seeds).[8] Some tarragon plants produce seeds that are generallysterile. Others produce viable seeds. Tarragon hasrhizomatous roots that it uses to spread and readily reproduce.
French tarragon is the variety used for cooking in the kitchen[9] and is not grown from seed, as the flowers are sterile; instead, it is propagated by root division.
Russian tarragon (A. dracunculoides L.) can be grown from seed but is much weaker in flavor when compared to the French variety.[8] However, Russian tarragon is a far more hardy and vigorous plant, spreading at the roots and growing over a meter tall. This tarragon actually prefers poorsoils and happily tolerates drought and neglect. It is not as intensely aromatic and flavorsome as its French cousin, but it produces many more leaves from early spring onwards that are mild and good in salads and cooked food. Russian tarragon loses what flavor it has as it ages and is widely considered useless as a culinary herb, though it is sometimes used in crafts. The young stems in early spring can be cooked as anasparagus substitute.Horticulturists recommend that Russian tarragon be grown indoors from seed and planted in summer. The spreading plants can be divided easily.
A better substitute for Russian tarragon is Mexican tarragon (Tagetes lucida), also known as Mexican mint marigold, Texas tarragon, or winter tarragon.[10] It is much more reminiscent of French tarragon, with a hint of anise. Although not in the same genus as the other tarragons, Mexican tarragon has a more robust flavor than Russian tarragon that does not diminish significantly with age. It cannot however be grown as a perennial in cold climates.
Tarragon has a flavor and odor profile reminiscent ofanise due largely to the presence ofestragole, a knowncarcinogen andteratogen in mice. Estragole concentration in fresh tarragon leaves is about 2900 mg/kg.[11] However, aEuropean Union investigation concluded that the danger of estragole is minimal.[12] Research studying rat livers found aBMDL10 (Approximately the dose that would cause a 10% increase in background tumor rate) of estragole to be 3.3–6.5 mg/kg body weight per day, which for an 80 kg human would be ~400 mg per day, or 130 g of fresh tarragon leaves per day. As used as a culinary herb, a typical quantity used in a dish could be 5 g of fresh leaves. Estragole, along with other oils that provide tarragon its flavor, are highly volatile and will vaporise as the leaf is dried, reducing both the health risk and the useability of the herb.
Several other herbs, such asbasil, also contain estragole.
Tarragon is one of the fourfines herbes ofFrench cooking and is particularly suitable for chicken, fish, and egg dishes. Tarragon is the main flavoring component ofBéarnaise sauce. Fresh, lightly bruised tarragon sprigs are steeped invinegar to produce tarragon vinegar. Pounded with butter, it produces an excellent topping for grilled salmon or beef.
Tarragon is used to flavor a popular carbonatedsoft drink inArmenia,Russia,Georgia (where it originally comes from), and, by extension,Ukraine andKazakhstan. The drink, namedTarkhuna, is made out of sugar, carbonated water, and tarragon leaves which give it its signature green color.[15]
Tarragon is one of the ingredients inChakapuli, a Georgian dish.[16]
The plant is commonly known asdragon in Swedish and Dutch. The use ofDragon for the herb or plant in German is outdated.[21] The species name,dracunculus, means "little dragon", and the plant seems to be so named due to its coiled roots. SeeArtemisia for the genus name derivative.
^Lopes-Lutz, D. S.; Alviano, D. S.; Alviano, C. S.; Kolodziejczyk, P. P. (2008). "Screening of chemical composition, antimicrobial and antioxidant activities of Artemisia essential oils".Phytochemistry.69 (8):1732–1738.Bibcode:2008PChem..69.1732L.doi:10.1016/j.phytochem.2008.02.014.PMID18417176.
^Sayyah, M.; Nadjafnia, L.; Kamalinejad, M. (2004). "Anticonvulsant activity and chemical composition ofArtemisia dracunculus L. Essential oil".Journal of Ethnopharmacology.94 (2–3):283–287.doi:10.1016/j.jep.2004.05.021.PMID15325732.
^Nash, B. W.; Thomas, D. A.; Warburton, W. K.; Williams, Thelma D. (1965). "535. The preparation of capillin and some related compounds, and of some substituted pent-4-en-2-yn-1-ones".J. Chem. Soc.46:2983–2988.doi:10.1039/JR9650002983.PMID14289815.
