By Maryann Readal

Tarragon, Artemisia dracunculus ‘Sativa’, is often called the “Little Dragon,” because the Latin meaning of dracunculus is “little dragon.” It received this name because of its slender, pointed leaves that are reminiscent of dragon tongues (Ekiert et al, 2021). It was also thought that the “serpentine root structure suggested little dragons” (Belsinger, 2014). In France, the herb is actually called “estragon” which means dragon. 

Tarragon is a perennial herb in the Asteraceae family. It is native to central Asia and Europe. It can grow to a height of two to three feet, but needs protection in the winter. The leaves are smooth, dark green, and narrow. Chewing on the leaves can create a numbing feeling on the tongue. It grows best in dry soil in a sunny location and appreciates good air circulation, especially in the South, as it does not do well in humid climates. Because it does not produce fertile seeds, French tarragon must be propagated by root division or by taking cuttings. Seeds sold in the trade are from Russian tarragon (Artemisia dracunculoides), which is a close relative but does not have the same essential oils as the French variety and does not have the anise/licorice flavor. However, Mexican mint marigold, Tagetes lucida (also called Texas or Mexican tarragon), is an acceptable substitute for French tarragon. It has almost the same flavor and can be grown in the warm, humid climate of the South. Additionally, it is a perennial in the South and sports golden-yellow flowers in the fall. 

Today, tarragon is mostly used as a culinary herb; the mild licorice flavor is favored in French cuisine. It is called the “King of Herbs” in France, where it is used in many very popular dishes and sauces, particularly in Bearnaise sauce and Dijon mustard. It is one of the herbs in the French fines herbes along with chervil, chives, and parsley and gives a nice flavor to homemade vinegars. August Escoffier, famous French chef, mentioned tarragon at least sixty times in his 1903 book, Le Guide Culinaire (Real Food Encyclopedia, N.D.). French tarragon is also used in Russian and Eastern European cuisines. So much so, in fact, that the popular carbonated Russian and Georgian drink, tarkhun/tarkhuna, is made with tarragon. In Slovenia, it is used as a spice in sweet cakes (Herb Society of America, 2014).

French tarragon has been used in Asian traditional medicines to treat “gastrointestinal diseases, as an anesthetic, hypnotic, and anti-epileptic agent and has been recommended as an effective treatment for inflammation, fever and to treat parasites” (Ekiert, 2021). Ancient Greeks chewed tarragon to numb the mouth to relieve toothaches, and the French made a tea with the leaves and used it as a sleep aid (Specialty Produce, N.D.). Long ago, people also thought tarragon roots looked like snakes winding through the soil, and therefore, the plant was used to treat snake bites. However, there is no support for this use. 

After the 2015 Nobel Prize for Physiology and Medicine was awarded for the discovery of the effective use of Artemisia annua in the treatment of malaria, more research has been done on the composition and use of Artemisia dracunculus (French tarragon) and other Artemisias as well. Research has affirmed some of the traditional medicinal uses of the plant, however, recent research has indicated carcinogenic effects of tarragon on animal liver, and it is now recommended that the lowest dose of tarragon should be used when used medicinally (European Medicines Agency, 2014).

Interestingly, tarragon has become a valuable plant in the cosmetics industry. Its oil is used in skin care products such as lotions and shampoos, and is also used in high-end fragrances by the likes of Prada, Versace, Givenchy, Calvin Klein, and others. The oil is also used in aromatherapy during massages and baths and is added to facial masks. 

French tarragon is only one of the many, many Artemisias that can be used for use and delight in the home and garden. For a review of the most useful varieties, please visit the Herb Society of America’s Essential Guide on Artemisia. For more information on Russian and Mexican tarragon, visit this Herb Society blog post. For more information and recipes for French tarragon, also see The Society’s Herb of the Month web page. 

Medicinal Disclaimer: It is the policy of The Herb Society of America, Inc. not to advise or recommend herbs for medicinal or health use. This information is intended for educational purposes only and should not be considered as a recommendation or an endorsement of any particular medical or health treatment. Please consult a health care provider before pursuing any herbal treatments.

Photo Credits: 1) Artemisia drucunculus ‘Sativa’, French tarragon plant (Wikimedia Commons, Kolform); 2) Tagetes lucida, Mexican marigold (M. Readal); 3) Fines herbes and tarragon (M. Readal); 4) Tarkhun/Tarkhuna tarragon beverage (Wikimedia Commons, Stolbovsky).

References:

Belsinger, Susan. 2014. Celebrate Artemisia: Herb of the year 2014. Accessed 6/6/23. https://www.finegardening.com/article/celebrate-artemisia-herb-of-the-year-2014

Ekiert, Halina, et al. 2021. Artemisia dracunculus (Tarragon): A Review of Its Traditional Uses, Phytochemistry and Pharmacology. Accessed 6/6/23. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8076785/

European Medicines Agency. 2014. Public statement on the use of herbal medicinal products containing estragole. Accessed 6/17/23. https://www.ema.europa.eu/en/documents/public-statement/public-statement-use-herbal-medicinal-products-containing-estragole_en.pdf

The Herb Society of America. 2014. Artemisia essential guide. Accessed 6/6/23. https://www.herbsociety.org/file_download/inline/5d817361-5b96-4679-a23d-27f833cdb1fb

Foodprint. N.D. Real Food Encyclopedia/Tarragon. Accessed 6/7/23. https://foodprint.org/real-food/tarragon/

Specialty Produce. N.D. Tarragon. Accessed 6/7/23. https://specialtyproduce.com/produce/Tarragon_315.php

Maryann is a board member of The Herb Society of America and a Texas Master Gardener. She is a member of The Society’s Texas Thyme Unit in Huntsville, TX. Maryann is also a certified Native Landscape Specialist. She lectures on herbs and plants and does the herb training for several Master Gardener programs. She gardens among the pines in the Piney Woods of East Texas.