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TARRAGON _ TARRAGON_01.png "TARRAGON")
| | | INCI: | Artemisia dracunculus | | CAS: | 8016-88-4 | | EINECS: | 290-356-5 | | Flavouring according to EC regulation 1334/2008 |
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TARRAGONArtemisia dracunculus (Asteracee)
Origin: Iran
Tarragon was originally found in Europe and Asia. It's now grown all over the world. A herbaceous perennial, it grows to a height of one metre twenty, with an erect stem and shiny, smooth, narrow leaves. The flowers grow in yellow-green panicles.
EXTRACTION
OLFACTIVE AFFINITIES
The essential oil is obtained by steam distillation of the leaves and flower heads.
A near-colourless liquid with a grassy, sweet-anise fragrance, it combines well with the essential oils of Basil, Labdanum, Lavender, Mountain pine and Oakmoss absolute oil.
PROPERTIES
(according to
popular herbalist tradition)
In Europe, Tarragon has been used for centuries as a remedy against venomous animal bites. It's also widely used as a herb in cooking. In the East, Tarragon leaves are used for preparing an infusion which stimulates the appetite.
Due to its estragole content, essential oil of Tarragon is mildly toxic and should therefore be used with extreme moderation. It has anti-septic, stimulant and even hypnotic properties.
It's typically used as an aroma in perfumes, cosmetics, soaps, the food industry (sauces and spices) and the drinks industry (alcoholic and non-alcoholic beverages).
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