Tarragon (Artemisia dracunculus L.) belongs to the family of herb, Asteraceae. It is derived from the French term esdragon, meaning "little dragon. This spice has got peppery flavor with a slight hint of vinegar and is used for various purposes in the kitchen. Tarragon enhances the flavor of the wood but should not be used excessively.


Origin
The plant is native of central Asia probably Siberia. Later it began to be cultivated in Europe. Germany and France are the major producers. They are also grown in East Asia, western North America, south to northern India and Mexico.

Chemical Composition
German Tarragon or French Tarragon consist of nearly 3% of essential oil. The aroma of the oil is decided by the presence phenylpropanoids methyl chavicol and its isomer anethol. It also consist of small amount of turpine oil and chemicals like p-methoxy cinnamaldehyde , phellandrene, a- and ß-pinene etc.

Plant Description
The plant consist of aromatic leaves. The shape of the leave is either straight or lanceolate. The leaves are undivided and are 1-4 in. long borne singly at top of plant. The flower of the plant are yellow, green and white. Flowers are small having globe-shape. Flowers do not open completely and are generally sterile.

Cultivation And Harvest
Tarragon can be grown through seeds, divisions, or cuttings. The cutting or division should be taken in spring and planted two feet apart. They must be protected from frost during winter. If planting is done in warm climate then the plants should be divided every two or three years. This division will ensure good vigor and flavor. For good growth the soil must be well drained. It does not do well in wet or acid soil. Tarragon most often fails from having been planted in a wet or acid soil. The flowers should be removed in order to keep the plant productive. Tarragon will begin to decline after three years because their complex roots begin to 'strangle themselves. In the third year, plant is dig, divided and replanted but this does not give goo0d results hence the best way is to start with new seeds next Spring.

History of Tarragon Tarragon found mention in the writings of Pliny who say that it was used by pilgrims in medieval age to reduce fatigue. It was frequently used by the Arabs. It was introduced in to Europe in the middle ages. Tarragon reached to US in the early 19th century.

Uses
Culinary
Tarragon is commonly used in pickles, relishes prepared mustards, and sauces. This enhance the taste of tomato and egg dishes. It is a good additives for green vegetables especially mushrooms. It is popularly used in salads. It is also an important constituent of famous "Fines Herbes" mixture.

Medicinal
It is believe that tarragon is beneficial for health in a following ways:

• Stimulates appetite
• Relieve flatulence and colic
• Cure rheumatism
• Can protect foodstuffs as an antioxidant
• Tarragon tea it is believe can induce sleep
• It is also mild diuretic

Tarragon Known In Different Languages

Arabic	Tarkhun
French	Estragon, Herbe dragonne
Italian	Estragon, Estragone, Dragoncella
Korean	Taragon
Latvian	Estragons
Spanish	Estragon, Tarragona, Tarragón
Swedish	Dragon
Turkish	Tarhun, Tarhin, Terhun, Tuzla otu

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