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Tarragon
Caution🐾Estragon · (Artemisia dracunculus)
Daisy family (Asteraceae)
Description
Narrow, glossy green leaves with a mild anise aroma make this daisy-family herb one of the four classic 'fines herbes' of French cuisine and the defining ingredient of Béarnaise sauce. The herb is harvested before flowering, between June and September; its essential oil is rich in estragole, alongside the flavonoids quercetin and rutin. An infusion of the dried leaves is traditionally used for digestive complaints, flatulence and hiccups, as the bitter constituents are thought to stimulate bile secretion. In the folk medicine of Central Asia and the Middle East, tarragon was also valued as an antipyretic; in Iran and Armenia fresh leaves are still eaten daily as part of the sabzi khordan herb platter. WARNING: safe in normal culinary amounts; the essential oil contains estragole and methyl eugenol, classified by EFSA as genotoxic and potentially carcinogenic, so concentrated internal use should be avoided. People with Asteraceae allergies should exercise caution.
CONTRAINDICATED during pregnancy
Do not use as a herbal preparation (tea, extract, oil) during pregnancy — emmenagogue effect possible. Small culinary amounts are considered safe.
Fresh or dried leaves and shoot tips are used as an aromatic culinary herb. Tarragon is one of the four classic 'fines herbes' in French cuisine and the defining flavour of Béarnaise sauce. The leaves have a mild anise aroma and pair well with poultry, fish, egg dishes and vinegar preparations.
Preparation & dosage
An infusion of the dried leaves is traditionally used for digestive complaints, flatulence, nausea and hiccups. The bitter principles and essential oils are thought to stimulate bile secretion and gastric activity.
Preparation & dosage
Pour 150 ml hot water over 1–2 g dried leaves, steep 10 minutes, strain.
- Dry amount
- 1–2 g
- Doses per day
- 3×
In the folk medicine of Central Asia and the Middle East, extracts of tarragon were used as antipyretics and digestive aids, as well as for loss of appetite and weak digestion.
Preparation & dosage
Sources: [4]
Poultices of fresh leaves have been applied externally in folk medicine for rheumatism, gout and joint pain.
Preparation & dosage
Sources: [3]
In folk medicine, fresh leaves were chewed for toothache, as essential oils such as estragole exhibit mild local anaesthetic effects. In parts of Iran and Armenia, fresh leaves are eaten daily as part of the traditional herb platter (sabzi khordan).
Tarragon essential oil shows antibacterial and antifungal activity in laboratory studies, due to high levels of estragole and methyl eugenol. External use (highly diluted) is described in aromatherapy. Concentrated ingestion is not recommended due to genotoxic potential.
Sources: [4]
Safe in normal culinary leaf amounts. The essential oil contains estragole (methyl chavicol) and methyl eugenol — both classified by EFSA as genotoxic and potentially carcinogenic. Concentrated use (e.g. pure essential oil taken internally) should be avoided. People with Asteraceae allergies should exercise caution. ASPCA classification (accessed 2026-08-10): toxic to dogs and cats.
Do not use as a herbal preparation (tea, extract, oil) during pregnancy — emmenagogue effect possible. Small culinary amounts are considered safe.
Avoid concentrated preparations. Small culinary amounts are traditionally accepted.
No concentrated extracts or essential oil in children. Culinary amounts in food are considered safe.
Contraindications
- Known allergy to plants of the daisy family (Asteraceae)
- Internal use of concentrated essential oil
Harvested part: herb (before flowering)
- Time of day:
- Morning after the dew has dried — optimal oil concentration at the onset of bud formation.
- Drying:
- In an airy, shaded location or at max. 35 °C in a dryer; hang bundles upside down.
- Storage:
- 12 months — Dark, dry, airtight in glass or tin containers.
- Time of day:
- Fresh shoot tips (20–30 cm) can be cut several times per season; preferably in the morning.
- Drying:
- Fresh use preferred; freezing preserves aroma better than drying.
- Storage:
- 6 months — Frozen in ice cube trays with water or oil, keeps for up to 6 months.
- Estragole (Methylchavicol)Essential oilContent: 40-85 % (im äther. Öl)Aerial parts
Main component of the essential oil; gives the characteristic anise scent. Classified as genotoxic at high doses by EFSA — unproblematic in culinary amounts.
- MethyleugenolEssential oilContent: 5-35 % (im äther. Öl)Aerial parts
Phenylpropanoid; contributes to the aroma. Also classified as potentially genotoxic; partially degraded by drying.
- SabinenEssential oilContent: bis 35 % (im äther. Öl)Aerial parts
Monoterpene; antimicrobial activity in laboratory studies.
- HerniarinOtherContent: > 1 % (Gesamtcumarine)Aerial parts
Main coumarin in tarragon; antibacterial and antifungal activity described.
- Flavonoide (Quercetin, Rutin)FlavonoidContent: 0,5-4,9 %Aerial parts
Antioxidant lead compounds; higher content in cultivated varieties.
- Phenolcarbonsäuren (Rosmarinsäure, Kaffeesäure)Phenolic acidContent: variabelAerial parts
Contribute to antioxidant and anti-inflammatory activity.
- Bitter- und GerbstoffeTanninContent: variabelAerial parts
Promote digestive secretion and bile activity.
- Delorazepam (Spuren)OtherContent: < 0,001 %Aerial parts
Naturally occurring benzodiazepine; amounts are pharmacologically irrelevant.
- [3]MonographArtemisia dracunculus — Plants for a Future (PFAF)(accessed: 2026-05-22)
- [4]MonographArtemisia dracunculus (Tarragon): A Review of Its Traditional Uses, Phytochemistry and Pharmacology. Frontiers in Pharmacology, 2021. DOI: 10.3389/fphar.2021.653993(accessed: 2026-05-22)
- [5]MonographASPCA Animal Poison Control — Tarragon (Artemisia dracunculus)(accessed: 2026-08-10)
- [1]WikipediaEstragon (Wikipedia DE)(accessed: 2026-05-22)
- [2]WikipediaTarragon (Wikipedia EN)(accessed: 2026-05-22)
Distribution in Europe
🤝 Permaculture Partners
In your garden, this plant acts as:
✨ Best symbiotic partners
- 🌿 Parsley Classic companion-planting partner.
🌟 Neutral neighbours
Source: Helga und Margarete Langerhorst, Mein gesunder Naturgarten (eigene Kuration)