Tarragon

Artemisia dracunculus

A culinary herb with an aniseed-like taste. The fresh leaf slightly numbs the tongue and was formerly chewed for toothache and used to stimulate the appetite. It contains estragole; large amounts are not recommended.

Safety notes

Traditional use is no proof of effectiveness; if you are pregnant, breastfeeding, taking medication or have a medical condition, consult a doctor or pharmacist.

Cautions by tradition (1)

Western herbalism: Contains estragole; not in large amounts.

Preparation

No specific preparation described.

Use in traditions

In herbal magic associated with cleansing, regeneration, transformation. The name comes via the Arabic tarkhun from the Greek drakon, 'dragon', perhaps after the twisting roots or the old use against snakebites. It is a staple herb of French cooking, in sauce béarnaise and fines herbes.

Applications

Use by tradition

How different herbal traditions describe this herb. Amounts are traditional guidelines checked for obvious errors; they are not medical advice. For poisonous plants no dosage is given on purpose.

Western herbalism

Attributed effects

Formerly chewed for toothache and drunk as tea for sluggish digestion and poor appetite.

Preparation and amount

Fresh leaf chewed or as tea; mainly as a culinary herb.

Caution: Contains estragole; not in large amounts.

Ways to prepare herbs: Tea (infusion)Powder and kitchen

Sources

en.wikipedia.org

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