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Tarragon Herb Profile Also known as- Artemisia dracunculus, French Tarragon, German Tarragon, Dragon Wormwood, Dragonwort, Dragon Mugwort and sometimes called both Mugwort and Wormwood. Introduction Tarragon is an aromatic herb cultivated for its sweet, anise-like flavor. The fresh leaves and stems are used in cooking, and at least one master chef has declared that scrambled eggs with the right amount of tarragon are a bit of heaven. Tarragon imparts its flavor readily, and is one of the herbs often used in making flavored vinegars and oils. While dried tarragon is sometimes used as a seasoning, the drying loses much of the flavor of the herb. Instead, many herbalists recommend starting a plant from a cutting to keep inside throughout the winter. Constituents Phenylpropanoids methyl chavicol (also called estragole), anethol (10%), terpenes trans-b-ocimene (up to 22%), cis-b-ocimene (up to 15%) and y-terpineol, p-methoxy cinnamaldehyde , phellandrene, a- and b-pinene, camphene, limonene and eugenol Parts Used Leaves and stems Typical Preparations Fresh or dried leaves and stems usually included into culinary dishes Summary While there are some ancient traditional medicinal uses for tarragon, its most common use is as a culinary herb. Used fresh, it imparts a spicy, minty licorice flavor to salads and egg dishes, as well as to cooked meats and poultry. It should not be used in soups, as the flavor is too strong. Precautions None known.   For educational purposes only This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.   View Cart/Check Out Privacy Policy   |   Return Policy   |  Ordering Information   |  International Orders   |  Quality Control Products Index     |    A Modern Herbal     |    Botanical.com Copyright © 2000-2009 Botanical.com customerservice@mountainroseherbs.com