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Artemisia dracunculus


Native to Siberia and Western Asia, tarragon was unknown in the rest of Europe until the Arabs introduced it when they ruled Spain. During the 16th and 17th centuries, the evolution of classic French cuisine expanded its use in cooking.

It is one of the most popular aromatic herbs due to the quality of its perfume, which is both smooth and rich. In fact tarragon can replace salt, pepper and vinegar.

Its stems, very branched, with green leaves, the lower ones toothed and entire and the upper ones very pointed, can reach 50 or 60 cm. In August, it has axillary summits of greenish-white flowers.

The leaves must be harvested while young, preferably before the eventual appearance of flowers.


Flavor Notes

Tarragon leaves are mildly aromatic, with hints of pine, aniseed or licorice; the flavor is strong yet subtle, with spicy aniseed and basil notes and a sweet aftertaste that lingers. Cooking for a long time reduces the aroma but the flavor is not lost.



It is used very often and varied in cold poultry and fish dishes and, particularly, in sauces. One of the best condiments for a wide variety of salads, it consists precisely of an infusion of tarragon in white vinegar.

Tarragon is an essential ingredient in French cuisine, with fish, poultry and egg dishes. Used sparingly, it imparts a pleasant, deep note to green salads. It is excellent in marinades for meat and game dishes, or for flavoring goat cheese and feta cheese preserved in olive oil. The whole stems can be used under fish or with roasted chicken and rabbit – “chicken with tarragon” appears in almost every cook's repertoire.

In addition to the more versatile herbal vinegars, it is often used in mustards and butters. Gives a fresh, herbaceous fragrance to mushrooms, artichokes and stews made with summer vegetables; it's almost as good with tomatoes as basil.

Used in moderation, tarragon will enhance the flavor of other herbs.



Tarragon improves digestion and stimulates kidneys and uterus, being used against arthritis, toothache, flatulence, gout, halitosis, hyperactivity, insomnia, nausea, loss of appetite, rheumatism, hiccups and worms.

It also has anti-scorbutic, aromatic, carminative, diuretic, emmenagogue, galactagogue, hypnotic, laxative, digestive-tonic, stomachic-tonic and vermifuge medicinal properties.



Tarragon develops in fertile, well-drained soil with good exposure to the sun, in a sheltered place and does not tolerate frost, requiring protection as a young plant.

Estragão (Artemisia dracunculus)

SKU: 0344
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