Tarragon Leaves Cut


Botanical NameArtemisia dracunculus

 Common Name:

  • English: 
  • Also, known as: Dragon, Tarkhun, Esdragon, Estragon, Little Dragon, Herbe Au Dragon, Tarkhun, Taros, Ngaai Hou, Luhng Ngaai, Yan Chahn Hou, Ai Hao, Long Ai, Yin Chen Hao, Long Hao, Esdragon, Drakebloed, Klapperkruid, Slangekruid, Drakunkulo, Tarkhun, Rakuuna, Herbe Dragonne, Estrangon, Drakos, Drakontio, Tarankon, Tárkony, Tarkonyurom, Dragan, Esutoragon, Ishgen Sharilzh, Estragon Sharilzh, Bylica Estragon, Estragao, Estragao-Frances, Tarhon, Tarcan, Estragon, Polyn Estragonnaya, Pelin Tarkanj, Tarkanj, Terragan, Tarragona, Tarragon, Ostrohin, and Polyn Estrahon

Origin: Southeastern Europe and central Asia  

Harvested: Cultivated

Parts Used: Leaves                                                              

General Information:

Artemisia dracunculus, is a perennial herb in the family of Asteraceae and the only sub-species cultivated for use of the leaves as an aromatic culinary herb. Plants in this genus are frequently called Wormwood, but this species is usually known as Tarragon. Tarragon grows to 25-40-inch-tall, with slender branched stems. The leaves are lanceolate, 1-3-inch-long and 0.2-1 cm broad, glossy green, with an entire margin. Basal leaves are cleft with 1 to 3 lobes. The inflorescence is a panicle with numerous flowers. Outer florets are pistillate and fertile, central flowers are sterile, and ovaries are abortive. The flowers are produced in small capitulae 2 to 4 mm diameter, each capitulum containing up to 40 yellow or greenish-yellow florets. The seeds are achenes. Seed size is approximately 1-2 mm in length.

Plant aroma can vary from none to a very pleasant and even strong Tarragon scent. Tarragon or estragon is one of the most sought-after herbs amongst gourmet chefs because of its delicate anise flavor, reminiscent of liquorice. It has a long history of medicinal uses, but the species is not often used for culinary purposes.

How to use:

As a spice.

Hot Infusion:

The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. Hot water is needed to draw out the antioxidants, enzymes, vitamins, flavonoids, and volatile oils from the botanicals. Strain and squeeze out as much as liquid as possible and enjoy!


  • You can sweeten your herbal tea with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
  • You can make ice cubes or pops by freezing tea in ice trays or pop molds.


You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

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This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.