Botanical atlas
Tarragon (French Tarragon)
Artemisia dracunculus
French tarragon has long held court in French kitchens as l'herbe au dragon, the anise-sweet backbone of béarnaise sauce, fines herbes, and roasted poultry. Long before it was prized purely for flavor, cooks and healers used it after rich meals, steeped into a simple tea to ease digestion and coax back a flagging appetite. Country folk once chewed the fresh leaves to numb an aching tooth, a practice tied to the same aromatic compounds that give tarragon its distinctive bite. Its old species name, dracunculus, or little dragon, is thought to nod either to its coiling, serpentine roots or to a folk belief that the plant could draw out the venom of snakebites and stings.
In tradition.
French tarragon has long held court in French kitchens as l'herbe au dragon, the anise-sweet backbone of béarnaise sauce, fines herbes, and roasted poultry. Long before it was prized purely for flavor, cooks and healers used it after rich meals, steeped into a simple tea to ease digestion and coax back a flagging appetite. Country folk once chewed the fresh leaves to numb an aching tooth, a practice tied to the same aromatic compounds that give tarragon its distinctive bite. Its old species name, dracunculus, or little dragon, is thought to nod either to its coiling, serpentine roots or to a folk belief that the plant could draw out the venom of snakebites and stings.
Traditional preparations.
Tarragon has traditionally been steeped into a light tea after meals, taken to ease digestion and settle an uneasy stomach.
Steep 1 teaspoon of fresh chopped tarragon leaves (or 1/2 teaspoon dried) in 250 ml of just-boiled water for 5 to 7 minutes, then strain and sip slowly.
Safety.
Tarragon is safe in the amounts used for cooking. It contains estragole, so concentrated tinctures or essential oil aren't advised, and its mild traditional blood-thinning effect means caution if you're on anticoagulant medication or pregnant.
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