All About Tarragon | Know Your Spice Naagadauna (Artemisia dracunculus)

A. dracunculus, a species native to Siberia and Mongolia. In Europe, this species is a popular spice plant.

In Asian countries (Iran, Pakistan, Azerbaijan, India), this species has long been used in traditional medicine.

It has been used both in the treatment of gastrointestinal diseases and as an anesthetic, hypnotic and antiepileptic agent.

Artemisia, tarragon’s genus, comes from the Greek goddess Artemis (of the moon), known as Diana by the Romans, who was said to have given tarragon and other artemisias to Chiron, the centaur.

The word tarragon is derived from the Latin dracunculus, ‘a little dragon’.

The herb additionally has ties to the French, Herbe au Dragon and references to “a little dragon”. Much of this association with dragons comes from the serpentine shape of the herb’s roots.

The Greeks recorded the use of the herb back as far as 500 BC. It was considered as one of the “simples”, one-remedy herb, used by Hippocrates (father of medicine).

European gardeners used it in the Middle Ages and in the 1500’s was introduced into Britain by the Tudor family for the Royal garden. It was then introduced into the United States in the 1800s.

The name “tarragon” is also said to came from misrepresentation of either the french word “estragon” or the word in Arabic which means  “at-tarkhum “.

Both estragon and at-tarkhum mean “little dragon”, because the root system curls around like a dragon’s tail.

In ancient times, it was thought that the herb could draw venom from bites of snakes and insects and in treating the bite off a mad dog (Rabies).

For centuries, it has been associated with the traditional cuisine of France, which grows more tarragon than any other country in Europe.

However, the Italian cooking challenges the French domination of the the herb as well.

Since the Middle Ages, when it was brought to Europe by the Crusaders, the Tuscan town of Siena has been known for its tarragon-flavored dishes. “Sienese style” means “with tarragon.”

According to Pliny the Elder (1st c. AD), the name A. dracunculus L., a diminutive of the Latin word “draco” – dragon (Gr. δράκων), dracunculus–a small dragon, was given to this plant because of its serpentine rhizomes.

Due to the similarity of dracunculus leaves to those of flax, it was believed to grow from flax seeds embedded in a hollowed-out onion (ex semine lini in cepe), meaning that it did not grow naturally.

P. Matthiolus (1501–1577) describes tarragon (German version Dragoncell, Dracuncellus, Dragoncellus, Dracunculus esculentus) with the following: sharp taste, warming effect, stimulating the appetite.

In the 17th-century “Herbarium” by Simon Syrennivs (1613), A. dracunculus L. bears the Polish name “torchun”.

In Krzysztof Kluk’s plant dictionary (“Dykcjonarz roślinny”, 18th c.), the colloquial name “draganek” is given.

The information says it grows in gardens, has lanceolate leaves, tasting “very spicy and pleasant”, which strengthen the stomach, “are suitable for salads and seasoning dishes; the vinegar containing these leaves can be very useful on the table”.

In the 18th and 19th centuries, the stimulating herb was used in Europe as a spice plant rather than a medicinal plant.

• It is used in ailments of the digestive system, and as an appetite and digestive stimulant, especially when red meat is consumed in large quantities.
• Indian traditional medicine, Ayurveda relates that the species is effective in the treatment of helminthiasis, intestinal smooth muscle spasms, fever of various origins, and a good tonic, an immunostimulant and to regulates the menstrual cycle.
• This herb is best paired with fresh green salads, egg dishes, cheeses, chicken recipes, vinegars and fish.
• The Luiseño harvested the seeds for food and made simple one-piece arrows from the stems. A tea was prepared from the leaves and used as a decongestant.
• You can find it in the sabzi khordan, the flush pile of herbs served with Persian meals, and served in heaping plates along lavash in Armenia.
• It was traditionally used in beer brewing, to add bitterness before using hops became popular.
• In Armenia, Georgia and Russia, the herb is added as a flavoring agent to carbonated soft drinks that are popular there.
• Tarragon compound called artemisinin has recently become the most effective means to treat malaria.

French tarragon has a pungent, licorice-like taste due to the presence of estragole, an organic compound that gives fennel, anise and tarragon their distinct flavours.

Russian tarragon has a far inferior flavour and can be downright bland compared to the French variety.

The herb has a very distinct flavour that can quickly overwhelm a dish if not used in moderation – especially for those not used to its anise/liquorice flavour.

Dried herb has a more concentrated flavour, and therefore should be used more sparingly than the fresh leaves.

Tarragon keeps well for 1 week in the refrigerator when wrapped in a paper towel and placed in a plastic bag.

Fresh frozen leaves retain more flavor than dried leaves. Tarragon loses much of its aroma after drying.

• For short term storage, wrap fresh tarragon in a damp paper towel and place in a plastic bag in the fridge. It will last about a week or so.
• You can also dry tarragon by hanging it in a cool spot out of sunlight. When it’s dried, remove the leaves and package them in an airtight jar or plastic bag. Use a dehydrator if you’ve got one.
• Tarragon freezes well, just remove the leaves and lay them out on a baking sheet. Put it in the freezer until the leaves are frozen solid, then transfer to a heavy duty zip lock bag.
• To preserve tarragon in white wine vinegar, remove the leaves from the stems and pack them tightly in a clean jar; then cover them with white wine vinegar and refrigerate for up to one year.

• Replace fresh tarragon, try using 1 1/2 tablespoons of chervil for every tablespoon of fresh tarragon you need to replace.
• Use 1/2 teaspoon of fennel seeds for every tablespoon of fresh tarragon.
• You can use two tablespoons of fresh basil leaves for every tablespoon of Tarragon.
• To replace dried tarragon, you can choose from dried marjoram, basil, or dill.
• You can also use one teaspoon of Angelica for every one teaspoon of Tarragon.

You can find dried tarragon in the spice aisle of most supermarkets, and it’s also widely available online from major retailers. Tarragon vinegar is also easily available.

The following are health benefits of Tarragon (Artemisia dracunculus) or Naagadauna

• Health Benefits of Tarragon as an Antioxidant – Since the leaves are rich in antioxidants, they help fight free radicals. Antioxidants also help remove the damaged cells as well as cure other associated illnesses.
• Health Benefits of Tarragon as an Anti Inflammatory – Rheumatism and arthritis are prevalent among the elderly people and it can cause extreme pain and discomfort. The anti-inflammatory properties of the herb makes it an excellent joint pain reliever.
• Health Benefits of Naagadauna as an Antimicrobial Agent – Concentrations of acetone, chloroform, menthol and water from the herb have shown to be advantageous against pathogenic microorganisms (Obolskiy, D., et al., 2011).
• Health Benefits of Tarragon as an Antiparasitic Agent – The herb has been proven to be an effective treatment for uncomplicated malaria. It aids in the reduction of its transmission as well as the elimination of the parasite.
• Health Benefits of Naagadauna to Combat Diabetes – The polyphenolic compounds that are found in the herb extracts can help in lowering the blood sugar levels and preventing the sudden dropping and rising for people with hyperglycemia.
• Health Benefits of Tarragon for Digestion – The herb oil helps stimulate the appetite and prevent the onset of anorexia. It also helps in the proper digestion of food by stimulating the secretion of digestive juices, thereby preventing constipation, indigestion, and bloating.
• Health Benefits of Tarragon for Blood Circulation – Aside from aiding in digestion, the herb extracts also ensure the proper flow of blood and oxygen throughout the body by preventing blood clots from forming inside the blood vessels. This helps prevent heart attacks, stroke, and heart dysfunction
• Health Benefits of Naagadauna for your Heart – Potassium in the herb is linked with many metabolic processes in the body, but it also plays an essential role in lowering the blood pressure and reducing the risk of contracting cardiovascular diseases.
• Health Benefits of Tarragon for Your Teeth – Chewing its leaves helps relieve toothaches and sore gums caused by tooth decay. The analgesic properties of this herb numb the pain while the antibacterial properties kill the bacteria that worsen the pain.
• Health Benefits of Naagadauna for Your Sleep – While not scientifically proven, the herb might help with sleep issues like insomnia & stress. Some herbalists suggest having a tarragon tea before you hit the hay to calm the nervous system and encourage a restful sleep.
• Health Benefits of Tarragon for Mensuration – Some women who have suppressed menstruation find the herb to be helpful. It’s promoted by herbalists to encourage menstruation and help maintain the overall health of the female reproductive tract.
• Health Benefits of Naagadauna for Your Mind – If you are feeling worn down due to stress and exhaustion, inhaling its essential oil will help you feel refreshed and energized. This is because the compounds found in this herb, such as cineol, stimulates the nervous system and improves the mood of the individual.
• Benefits of Tarragon Against Body Odour – Since tarragon possesses antibacterial properties, it can also be applied on the underarms as a deodorant to prevent body odor.
• Health Benefits of Naagadauna for Neurological Functioning – Since tarragon is rich in vitamin B6, it aids brain functioning. Vitamin B6 protects neurons from critical damage. Therefore, regular consumption helps prevent dementia and improves memory power.