View source for Tarragon

{{short description|Species of flowering plant in the daisy family Asteraceae}}
{{Speciesbox
|image = Estragon 1511.jpg
|image_upright = 1.15
|status = {{TNCStatus}}
|status_system = TNC
|genus = Artemisia
|species = dracunculus
|authority = [[Carl Linnaeus|L.]]<ref name=grin>''Artemisia dracunculus'' was described in Linnaeus's ''[[Species Plantarum]]'' 2:849. 1753.
{{GRIN | access-date = 2017-12-11}}</ref> not Hook.f. 1881
|synonyms_ref = <ref>{{cite POWO |id=307848-2 |title=Artemisia dracunculus L.}}</ref><ref>{{cite POWO |id=77231652-1 |title=Artemisia dracunculus var. dracunculus}}</ref>
|synonyms = {{collapsible list|bullets = true
|title=<small>Synonymy</small>
|''Absinthium cernuum'' <small>Moench</small>
|''Achillea dracunculus'' <small>Steud.</small>
|''Artemisia aromatica'' <small>A.Nelson</small>
|''Artemisia cernua'' <small>Nutt.</small>
|''Artemisia changaica'' <small>Krasch.</small>
|''Artemisia desertorum'' var. ''macrocephala'' <small>Franch.</small>
|''Artemisia dracunculiformis'' <small>Krasch.</small>
|''Artemisia dracunculoides'' <small>Pursh</small>
|''Artemisia inodora'' <small>Willd.</small>, nom. illeg.
|''Artemisia nutans'' <small>Fraser ex Pursh</small>
|''Artemisia redowskyi'' <small>Ledeb.</small>
|''Artemisia simplicifolia'' <small>Pamp.</small>
|''Draconia dracunculiformis'' <small>(Krasch.) Soják</small>
|''Draconia dracunculus'' <small>(L.) Soják</small>
|''Oligosporus condimentarius'' <small>Cass.</small>
|''Oligosporus dracunculiformis'' <small>(Krasch.) Poljakov</small>
|''Oligosporus dracunculoides'' <small>(Pursh) Poljakov</small>
|''Oligosporus dracunculus'' <small>(L.) Poljakov</small>
}}}}{{Expand Dutch|topic=scitech}}
'''Tarragon''' ('''''Artemisia dracunculus'''''), also known as '''estragon''', is a species of [[perennial]] [[herbaceous plant|herb]] in the family [[Asteraceae]]. It is widespread in the wild across much of [[Eurasia]] and [[North America]] and is cultivated for culinary and medicinal purposes.<ref>{{eFloras|1|200023201|Artemisia dracunculus |first=Leila M. |last=Shultz |tribe=Anthemideae}}</ref><ref>{{eFloras|2|200023201|Artemisia dracunculus |first1=Yourun |last1=Lin |first2=Christopher J. |last2=Humphries |first3=Michael G. |last3=Gilbert |volume=20&ndash;21}}</ref><ref>{{Tropicos|32|2723663|Artemisia dracunculus|L.|access-date=2018-08-19}}</ref><ref>{{Cite web|url=http://luirig.altervista.org/flora/taxa/index1.php?scientific-name=artemisia+dracunculus|title=Artemisia dracunculus [Assenzio dragoncello] - Flora Italiana|website=luirig.altervista.org|access-date=23 April 2019}}</ref>

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 {{convert|120|–|150|cm|ft|0|abbr=off}} tall, with slender branches. The leaves are [[lanceolate]], {{convert|2|–|8|cm|in|0|abbr=on}} long and {{convert|2|–|10|mm|in|frac=8|abbr=on}} broad, glossy green, with an [[Glossary of leaf morphology#Edge|entire margin]]. The flowers are produced in small [[capitulum (flower)|capitula]] {{convert|2|–|4|mm|in|frac=16|abbr=on}} diameter, each capitulum containing up to 40 yellow or greenish-yellow [[floret]]s. French tarragon, however, seldom produces any flowers (or seeds).<ref name="TBC" /> Some tarragon plants produce seeds that are generally [[Sterility (physiology)|sterile]]. Others produce viable seeds. Tarragon has [[rhizomatous]] roots that it uses to spread and readily reproduce.

==Cultivation==
[[File:Dried Taragon.JPG|left|thumb|upright=0.68|Dried tarragon leaves]]

French tarragon is the variety used for cooking in the kitchen<ref>{{Cite web|url=https://www.finegardening.com/article/french-tarragon|title=French Tarragon|last=Yeoman|first=Andrew|date=25 April 2014|website=FineGardening|language=en-US|access-date=23 April 2019}}</ref> 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.<ref name="TBC">{{cite book |author1=McGee, R. M. |author2=Stuckey, M. | title = The Bountiful Container | publisher = Workman Publishing | year = 2002 | isbn = 978-0-7611-1623-3 }}</ref> 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 poor [[soil]]s 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 an [[asparagus]] substitute. [[Horticulturist]]s 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.<ref>{{Cite book|url=https://books.google.com/books?id=bePKBQAAQBAJ&q=spanish+tarragon&pg=PA178|title=Handbook of Spices, Seasonings, and Flavorings|last=Raghavan|first=Susheela|publisher=CRC Press|year=2006|isbn=9781420004366|pages=178|language=en}}</ref> 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.
{{clear|left}}

==Health==
Tarragon has a flavor and odor profile reminiscent of [[anise]] due largely to the presence of [[estragole]], a known [[carcinogen]] and [[teratogen]] in mice. Estragole concentration in fresh tarragon leaves is about 2900 mg/kg.<ref>{{cite journal |author1=Zeller, A. |author2=Rychlik, M. |year=2007 |title=Impact of estragole and other odorants on the flavour of anise and tarragon |journal=Flavour and Fragrance Journal |volume=22 |issue=2 |pages=105–113 |doi=10.1002/ffj.1765 |doi-access=free}}</ref> However, a [[European Union]] investigation concluded that the danger of estragole is minimal.<ref name="ema1">{{cite journal|last1=Committee on Herbal Medicinal Products|title=Public statement on the use of herbal medicinal products containing estragole|journal=European Medicines Agency|date=2015-03-31|issue=Rev 1|page=3|url=http://www.ema.europa.eu/docs/en_GB/document_library/Public_statement/2014/12/WC500179557.pdf|access-date=25 November 2016}}</ref>  Research studying rat livers found a [[Acceptable daily intake|BMDL<sub>10</sub>]] (Approximately the dose that would cause a 10% increase in background tumor rate) of estragole to be 3.3–6.5&nbsp;mg/kg body weight per day, which for an 80&nbsp;kg human would be ~400&nbsp;mg per day, or 130&nbsp;g of fresh tarragon leaves per day. As used as a culinary herb, a typical quantity used in a dish could be 5&nbsp;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 as [[basil]], also contain estragole.

==Uses==
===Culinary use===
{{Unreferenced|section|date=February 2021}}

In [[Syria]], fresh tarragon is eaten with white Syrian cheese, and also used with dishes such as [[shish barak]] and [[kibbeh labaniyeh]].

In [[Iran]] and [[Armenia]], tarragon is used as a side dish in [[sabzi khordan|sabzi khordan/kanachi]] (fresh herbs), or in stews and [[Iranian cuisine|Persian]] or [[Armenian cuisine|Armenian]]-style [[Torshi|pickles (t‘tu)]], particularly khiar shoor (pickled cucumbers) and other pickled vegetables, or fruits by extension.<ref>{{cite web |title=Sabzi Khordan (Persian Herb Platter) |url=https://cookswithoutborders.com/sabzi-khordan |website=Cooks Without Borders |access-date=19 October 2024}}</ref><ref>{{Cite web |title=Armenian Food Guide |url=https://armeniandinner.com/wp-content/uploads/2020/09/Armenian-Food-Guide-for-Tourist.pdf |website=Armenian Dinner}}</ref> 

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 tarragon sprigs are steeped in [[vinegar]] to produce tarragon vinegar. Pounded with butter, it produces an excellent topping for grilled salmon or beef.

Tarragon is used to flavor a popular carbonated [[soft drink]] in [[Armenia]], [[Russia]], [[Georgia (country)|Georgia]] (where it originally comes from), and, by extension, [[Ukraine]] and [[Kazakhstan]]. The drink, named [[Tarkhuna (drink)|Tarkhuna]], is made out of sugar, carbonated water, and tarragon leaves which give it its signature green color.<ref>{{Cite book |last=Goldstein |first=Darra |url=https://books.google.com/books?id=3PM_FnWgPBAC&q=tarragon+tarkhuna+&pg=PA53 |title=The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia |publisher=University of California Press |date=July 1999 |isbn=0520219295 |pages=43 |language=English}}</ref>

Tarragon is one of the ingredients in [[Chakapuli]], a Georgian dish.<ref>{{Cite book |last=Feiring |first=Alice |url=https://books.google.com/books?id=9FRsCwAAQBAJ&q=chakapuli+tarragon&pg=PP74 |title=For the Love of Wine: My Odyssey Through the World's Most Ancient Wine Culture |date=March 2016 |publisher=U of Nebraska Press |isbn=978-1-61234-838-4 |pages=62–63 |language=en}}</ref>

==Chemistry==
[[Gas chromatography]]/[[mass spectrometry]] analysis has revealed that ''A. dracunculus'' oil contains predominantly [[phenylpropanoids]] such as [[methyl chavicol|estragole]] (16.2%), [[methyl eugenol]] (35.8%), and [[anethole|''trans''-anethole]] (21.1%).<ref>{{cite journal | last1 = Lopes-Lutz | first1 = D. S. | last2 = Alviano | first2 = D. S. | last3 = Alviano | first3 = C. S. | last4 = Kolodziejczyk | first4 = P. P. | title = Screening of chemical composition, antimicrobial and antioxidant activities of Artemisia essential oils | journal = Phytochemistry | year = 2008 | volume = 69 | issue = 8 | pages = 1732–1738 | doi = 10.1016/j.phytochem.2008.02.014 | pmid =  18417176 | bibcode = 2008PChem..69.1732L }}</ref> The other major constituents were [[terpene]]s and [[terpenoid]]s, including [[ocimene|α-''trans''-ocimene]] (20.6%), [[limonene]] (12.4%), [[alpha-Pinene|α-pinene]] (5.1%), [[ocimene|''allo''-ocimene]] (4.8%), methyl eugenol (2.2%), [[beta-Pinene|β-pinene]] (0.8%), [[terpinolene|α-terpinolene]] (0.5%), [[bornyl acetate]] (0.5%) and [[bicyclogermacrene]] (0.5%).<ref>{{cite journal | last1 = Sayyah | first1 = M. | last2 = Nadjafnia | first2 = L. | last3 = Kamalinejad | first3 = M. | doi = 10.1016/j.jep.2004.05.021 | title = Anticonvulsant activity and chemical composition of ''Artemisia dracunculus'' L. Essential oil | journal = Journal of Ethnopharmacology | volume = 94 | issue = 2–3 | pages = 283–287 | year = 2004 | pmid =  15325732 }}</ref> The organic compound [[capillin]] was initially isolated from ''[[Artemisia capillaris]]'' in 1956.<ref>{{cite journal|last1=Nash|first1=B. W.|last2=Thomas|first2=D. A.|last3=Warburton|first3=W. K.|last4=Williams|first4=Thelma D.|title=535. The preparation of capillin and some related compounds, and of some substituted pent-4-en-2-yn-1-ones|journal=[[J. Chem. Soc.]]|date=1965|volume=46|pages=2983–2988|doi=10.1039/JR9650002983|pmid=14289815}}</ref>

[[Cis-Pellitorin|''cis''-Pellitorin]], an [[isobutyramide]] eliciting a [[pungent]] taste, has been isolated from the tarragon plant.<ref>Gatfield, I. L.; Ley, J. P.; Foerstner, J.; Krammer, G.; Machinek, A. [http://www.wipo.int/pctdb/en/wo.jsp?wo=2004000787 Production of cis-pellitorin and use as a flavouring.] {{Webarchive|url=https://archive.today/20120805203543/http://www.wipo.int/pctdb/en/wo.jsp?wo=2004000787 |date=2012-08-05 }} World Patent WO2004000787 A2</ref>

==Name==
The plant is commonly known as {{lang|nl|dragon}} in Swedish and Dutch. The use of {{lang|de|Dragon}} for the herb or plant in German is outdated.<ref>{{cite encyclopedia|url=https://www.duden.de/rechtschreibung/Dragon|encyclopedia=[[Duden]] |title=Dragon |access-date=4 June 2022}}</ref> The species name, {{lang|la|dracunculus}}, means "little dragon", and the plant seems to be so named due to its coiled roots. See [[Artemisia (genus)#Name|''Artemisia'']] for the genus name derivative.

== References ==
{{Reflist}}

== External links ==
{{Wiktionary|tarragon}}
* [http://www.efloras.org/florataxon.aspx?flora_id=5&taxon_id=200023201 Flora of Pakistan: ''Artemisia dracunculus'']
* [https://hort.purdue.edu/newcrop/med-aro/factsheets/TARRAGON.html "Tarragon" at ''Purdue Guide to Medicinal and Aromatic Plants'']
* {{cite conference |url= http://jhawkins54.typepad.com/files/french-tarragon-for-iha-page.pdf|title= Propagating and Growing French Tarragon|last1=Voigt|first1= Chuck|date= 9 January 2014|location= Springfield, IL|conference= Illinois Specialty Crops, Agritourism and Organic Conference}}

{{Culinary herbs and spices}}
{{Taxonbar|from=Q155814}}

[[Category:Artemisia (genus)]]
[[Category:Herbs]]
[[Category:Plants described in 1753]]
[[Category:Flora of Europe]]
[[Category:Flora of temperate Asia]]
[[Category:Flora of tropical Asia]]
[[Category:Flora of Northern America]]
[[Category:Medicinal plants]]