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Tarragon Uses and Plant Profile

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The name tarragon is thought to stem from the Latin dracunculus, meaning “little dragon.” The exact origin of this name is not clear, but is thought to be a reference to the plant’s serpentine root structure¹ and/or its slender, pointed leaves that are supposedly reminiscent of dragon tongues.²

Tarragon is believed to be native to regions of Mongolia and Siberia and was then spread throughout Asia and Europe. It was not until the 16th century that tarragon became a staple in European kitchens in the Mediterranean including Italy. By the Renaissance, tarragon had taken root in French monastic gardens, and the French tarragon variety emerged as the most popular due to its robust fragrance and licorice-like flavor thanks to its estragole content, an aromatic compound also found in fennel and anise that gives these herbs their signature taste. Russian tarragon is considered hardier but less aromatic³. Over time, tarragon became an integral component of French cuisine, immortalized in classic sauces like béarnaise and dijon mustard. The herb was cultivated in the United States later in the early 19th century.^4,5

Adorning kitchens and enriching savory dishes, tarragon has been cultivated for at least 600 years.⁶ Despite this, tarragon has not been researched extensively for its herbal benefits, and what is documented in Western research is likely only the beginning of the therapeutic uses of this herb.

Tarragon Uses and Plant Profile Summary

Botanical Name: Artemisia dracunculus
Common Varieties: French tarragon (A. dracunculus var. sativa), Russian tarragon (A. dracunculus var. inodora)
Family: Asteraceae
Parts Used: leaves
Energetics: warming, drying, calming
Taste: pungent, slightly bitter, anise-like
Plant Properties: antibacterial, anti-inflammatory, antimicrobial, antispasmodic, carminative, digestive, sedative
Plant Uses: glycemic control, indigestion, irritable bowel syndrome (IBS), inflammatory bowel disease (IBD), sleep aid, skin brightening
Plant Preparations: infusion/tea, infusion/vinegar, essential oil

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Written by Naomi Spector

Naomi is a Jewish herbalist, ethnobotanist, and educator based in Massachusetts, on Pawtucket and Wampanoag land. Some of her favorite plants include garlic, pomegranate, chamomile, mulberry, and cedar. She hopes through her work as an educator and community herbalist to help connect folks to the plant traditions of their ancestors. Her practice draws on Sefardi, Ashkenazi and Mediterranean plant medicine traditions. She provides holistic plant-based care (physical, emotional, mental, and spiritual) to those seeking root cause changes in their lifestyle. Learn more about her work here: https://www.bibiandni.com.

Footnotes

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