General Information
Scientific NameArtemisia dracunculus
DescriptionTarragon (Artemisia dracunculus) is a species of perennial herb in the family Asteraceae. One sub-species, Artemisia dracunculus var. sativa, is cultivated for use of the leaves as an aromatic culinary herb. In some other sub-species, the characteristic aroma is largely absent. The species is polymorphic. Informal names for distinguishing the variations include "French tarragon" (best for culinary use), "Russian tarragon" (typically better than wild tarragon but not as good as so-called French tarragon for culinary use), and "wild tarragon" (covers various states). Tarragon is one of the four fines herbes of French cooking, and is particularly suitable for chicken, fish and egg dishes. Tarragon is the main flavoring component of Béarnaise sauce. Fresh, lightly bruised sprigs of tarragon are steeped in vinegar to produce tarragon vinegar. Tarragon is used to flavor a popular carbonated soft drink in the countries of Azerbaijan, Armenia, Georgia and, by extension, Russia, Ukraine and Kazakhstan. The drink, named Tarhun (Armenian pronunciation: [t???xun] ???????), is made out of sugary tarragon concentrate and colored bright green.
GroupHerbs and Spices
ITIS ID35462
Wikipedia IDArtemisia_dracunculus
CompoundStructureContent Range AverageReference
NutrientContent Range AverageReference
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[3] Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181.