Tarragon (Estragon Wormwood, Tarkhun)

Tarragon (Estragon Wormwood, Tarkhun)
Artemisia dracunculus L.
Asteraceae Family

Description of Tarragon (Tarkhun)

Tarragon (Estragon Wormwood, Tarkhun) is a perennial branched herbaceous plant height 15.7–59 in (40–150 cm), glabrous, with thin woody rhizome. Stems few, erect, yellowish-brown, forming bushes. Leaves simple, narrow, light to dark green, length up to 3.5 in (9 cm) width up to 0.4 in (1 cm). Stem leaves entire, oblong or linear-lanceolate, pointed; lower incised at tip, sometimes 2–3-lobed. Flowers gathered at branch ends in small narrow-panicle dense drooping inflorescence of small spherical baskets, involucre leaflets short-elliptical or almost spherical, glabrous, greenish-yellowish, shiny edged, membranous; corolla first whitish, later pale yellowish, reddish; marginal flowers pistillate, central staminate. Fruit small oblong-ovoid brown achene without tuft. Weight of 1000 seeds 0.0035–0.0088 oz (0.1–0.25 g). Blooms July–September. Fruits ripen October. Propagates by seeds, vegetatively by dividing old bushes or shoots. Known salad varieties (Transcaucasia, Central Asia), spice-aromatic (Ukraine, Moldova).

 

Distribution and Ecology of Tarragon (Tarkhun)

Tarragon (Artemisia dracunculus) distributed in Eurasia, including Upper Amur basin, Primorye, Altai Krai, southern Siberia, Kazakhstan, Central Asia (Uzbekistan, Turkmenistan, Kyrgyzstan), southeast European Russia (Rostov Oblast, Stavropol Krai), Ukraine, Georgia, Armenia, also Western Europe and North America as introduced. Wild tarragon in forest-steppe and steppe zones, river banks, meadows, hill slopes, along railways, wastelands and roadsides. Light-loving and cold-resistant, withstands -4°F (-20°C), suitable for temperate zones. Optimal soils loose, humus-rich, well-drained, neutral or slightly acidic (pH 6.0–7.5). Prefers sunny wind-protected sites, tolerates light shade. Drought-resistant due to root system, needs moderate watering April–June. Cultivated as spice-aromatic in Transcaucasia, Central Asia, Ukraine, Moldova with salad and spice varieties. Propagation seeds (low productivity in cultivars), cuttings, bush division or root shoots. Requires regular pruning for young shoots and organic fertilizers for yield. Resistant to most pests, but rust or powdery mildew in high humidity. Ecologically stabilizes soil on slopes and banks preventing erosion. Honey plant attracts bees though little nectar. In agriculture rotation improves soil structure suppresses weeds via allelopathy.

 

Raw Materials from Tarragon (Tarkhun)

Main raw herb (herba Dracunculi) leaves and young shoots, essential oil (oleum Dracunculi). Harvest up to three times season (June–September) dry weather before budding, cutting shoot tops 7.9–11.8 in (20–30 cm). Bundle and dry ventilated or draft at 95–104°F (35–40°C) preserve aroma prevent browning. For oil fresh herb steam distillation. Dry yield ~25%, oil up to 0.75% fresh mass. Pleasant sharp aroma slightly bitter taste. Store dried in tight glass/metal containers dry dark humidity ≤10% preserve oils. Shelf 2 years. Oil in sealed dark glass vials 41–59°F (5–15°C). Free from mold impurities insects.

 

Chemical Composition of Tarragon (Tarkhun)

Leaves contain: essential oil <0.75% pleasant odor sabinene (up to 65%), myrcene (up to 10%), sesquiterpene fraction (up to 5%), p-methoxycinnamic aldehyde (up to 0.5%), methyl chavicol, estragole, ocimene, linalool acetate, phellandrene, trace alkaloids, up to 190 mg% ascorbic acid, flavonoids (up to 170 mg% rutin), coumarins, tannins, bitterness, resins; fresh leaves up to 15 mg% carotenoids, dry up to 41.8 mg%. Roots trace alkaloids.

 

Uses and Benefits of Tarragon (Tarkhun)

Herb against scurvy, anthelmintic, edema, dropsy, skin care, promotes sleep. Enhances gastric juice improves appetite normalizes endocrine glands especially sexual. Extract internal 1–2 tbsp 15–20 min before meals normalizes gastric acidity in low-acid gastritis.

 

Precautions for Using Tarragon (Tarkhun)

Use cautiously in high-acid gastritis and gastric ulcers as oils and bitters stimulate secretion exacerbating symptoms. Prolonged large doses irritate digestive mucosa or allergic reactions especially sensitive to Asteraceae (chamomile, wormwood). External (compresses) test infusion/oil small skin area avoid irritation.

 

Contraindications for Using Tarragon (Tarkhun)

Contraindicated pregnant women abortifacient stimulates uterine contractions. Also gastric/duodenal ulcers, acute high-acid gastritis, severe liver diseases, individual intolerance. Children under 6 and Asteraceae allergy avoid.

 

Medicinal Recipes with Tarragon (Tarkhun)

1. Herb infusion for appetite. Steep 0.21 oz (6 g) (1 tbsp) dry herb in 6.8 oz (200 ml) boiling water 30 min, strain. Take 2.4 oz (70 ml) (⅓ glass) 3 times daily 15–20 min before meals low-acid gastritis or poor appetite.
   
2. Decoction for edema. Boil 0.35 oz (10 g) dry herb in 8.5 oz (250 ml) water 5 min, steep 1 hour, strain. Take 1.7 oz (50 ml) 2–3 times daily 7–10 days edema or dropsy.
   
3. Infusion against scurvy. Steep 2 tsp fresh leaves in 6.8 oz (200 ml) boiling water 20 min, strain. Drink 3.4 oz (100 ml) 2 times daily after meals >2 weeks scurvy prevention.
   
4. Skin compress. Steep 2 tbsp dry herb in 10.1 oz (300 ml) boiling water 30 min, strain. Soak gauze apply irritated areas 15–20 min 1–2 times daily reduce inflammation.
   

 

Cosmetic Uses of Tarragon (Tarkhun)

Used in cosmetology antioxidant anti-inflammatory toning from oils flavonoids ascorbic acid. Infusions oils for oily problem skin hair strengthening reduce dandruff stimulate growth.

1. Toner for oily skin. Steep 1 tbsp dry herb in 6.8 oz (200 ml) boiling water 30 min, strain, add 1 tsp apple vinegar. Wipe face cotton pad 1–2 times daily cleanse pores reduce oiliness.
   
2. Mask for problem skin. Grind 2 tbsp fresh leaves mix 1 tbsp honey 1 tsp lemon juice. Apply cleansed face 10–15 min rinse warm water. Use 1–2 times weekly reduce inflammations acne.
   
3. Hair rinse. Boil 3 tbsp dry herb in 16.9 oz (500 ml) boiling water 5 min, steep 1 hour, strain. Rinse hair after washing 2–3 times weekly strengthen roots reduce dandruff.
   

 

Culinary Uses of Tarragon (Tarkhun)

Leaves fresh dried mild spicy thin aroma sharp piquant tart taste. Fresh as spice-aromatic pickling cucumbers tomatoes marinades sauerkraut soaking apples pears mustard extract salads cheeses vegetable cans table greens rice boiled fish mayonnaises roasted game lamb improves pork brisket smoked meats. Taste clearer lemon juice sprinkle. Chopped leaves/tips to poultry eggs light sauces meat dishes all salads green butter. Refreshing drink "Tarkhun". Germany rub meat game repel flies. Flavor vinegar fresh stem piece in bottle. Tarragon vinegar pickling cucumbers squash vegetables sauces mushrooms cauliflower asparagus tomatoes beans veal lamb crabs. Essential oil flavors vinegar mustard spice mixes canning food concentrates.

 

Other Properties of Tarragon (Tarkhun)

Forage value hay silage well eaten by cattle.