{
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    "date": "2025-12-05T23:38:52",
    "date_gmt": "2025-12-05T23:38:52",
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    "modified": "2026-09-17T18:32:54",
    "modified_gmt": "2026-09-17T18:32:54",
    "slug": "estragon-artemisia-dracunculus",
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    "title": {
        "rendered": "Tarragon (Artemisia dracunculus)"
    },
    "content": {
        "rendered": "<style>.awb-menu__main-li{border-bottom:1px solid rgba(85,136,59,0.18);padding:5px 0;margin:0;}.awb-menu__main-li:last-child{border-bottom:none;}li.wiki-cat-heading{border-bottom:none;margin-top:22px;padding-top:0;}li.wiki-cat-heading:first-child{margin-top:0;}li.wiki-cat-heading > a.awb-menu__main-a{pointer-events:none;cursor:default;font-weight:700;color:#55883b;text-transform:uppercase;font-size:0.72rem;letter-spacing:0.06em;padding-bottom:6px;border-bottom:2px solid #c1e899;display:inline-block;}<\/style>\n<div style=\"position:relative;width:100%;min-height:60vh;height:560px;max-height:70vh;background-image:url('https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/estragon-hero4k-scaled.jpg');background-size:cover;background-position:center;overflow:hidden;margin:0 0 -1px 0;\">\n<div style=\"position:absolute;top:0;left:0;right:0;height:45%;background:linear-gradient(180deg, rgba(20,15,5,0.40) 0%, rgba(20,15,5,0) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:0;left:0;right:0;height:60%;background:linear-gradient(180deg, rgba(252,250,246,0) 0%, rgba(252,250,246,0.55) 55%, rgba(252,250,246,1) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:14%;left:0;right:0;padding:0 6%;text-align:left;\">\n<h1 style=\"color:#ffffff;font-size:2.6rem;font-weight:600;margin:0;text-shadow:0 2px 16px rgba(0,0,0,0.55);letter-spacing:-0.5px;\">Tarragon (Artemisia dracunculus)<\/h1>\n<\/div>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Family<\/div>\n<div class=\"v\">Asteraceae<small>Artemisia dracunculus - the same genus as mugwort and wormwood<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">The fresh leaf<small>It can be preserved fresh or in vinegar and oil; when dried, it loses almost all its properties.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Anise, fennel, hay<small>sweet and spicy with a cool, slightly numbing note<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">Southern Russia and Central Asia<small>came to Europe via Arabia since the Middle Ages<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Two types<\/div>\n<div class=\"v\">French and Russian<small>The French one has the aroma, the Russian one the robustness.<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">kitchen roll<\/div>\n<div class=\"v\">The herb of B\u00e9arnaise<small>and one of the four fines herbes of French cuisine<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">To which court<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b>Use French tarragon, not Russian \u2013 one has an anise aroma, the other is almost entirely bitter. Always use it fresh and always add it last. Dried tarragon is hardly worth the effort, but it keeps for a year in vinegar. Because of the estragole content, it&#039;s a spice, not a tea.<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The Little Dragon from the Steppe<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/eh-kraeuter-estragon.jpg\" alt=\"Frische gr\u00fcne Kr\u00e4uterbl\u00e4tter\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">The Latin name <em>dracunculus<\/em> It is called &quot;little dragon&quot; - some say because of its coiled roots, others because of its old use against snakebites.<\/p>\n<p class=\"ea-drop\">Tarragon originates from the steppes of southern Russia, Mongolia and Central Asia, making it a close relative of mugwort and wormwood - the same genus. <em>Artemisia<\/em>, Named after Artemis, the Greek goddess of the hunt, it arrived in Europe relatively late: via Arabic medicine, through Spain and Italy, and only in the 16th century is it reliably documented in Central European herbals. Arab physicians valued it as a digestive aid and for toothaches \u2013 anyone who chews a fresh leaf quickly understands why: the tongue becomes slightly numb.<\/p>\n<p>The variety is crucial for cooking, and this is where most tarragon disappointments lie. <strong>French tarragon<\/strong> (also called German tarragon) does not produce viable seeds and can only be propagated via cuttings or root division. It is the one with the delicate, sweet anise aroma \u2013 and the one you only ever find as a potted plant in garden centers, never as seeds. <strong>Russian tarragon<\/strong> In contrast, the Russian variety is open-pollinated, grows faster, gets taller, tolerates frost better, and tastes significantly milder, more bitter, almost grassy. Anyone who buys a packet of &quot;tarragon seeds&quot; always gets the Russian variety. That&#039;s the whole trick.<\/p>\n<p>In France, tarragon is one of the four <em>Fine herbs<\/em> - along with parsley, chives, and chervil - and the herb without which a b\u00e9arnaise sauce isn&#039;t b\u00e9arnaise. In Georgia and the Caucasus, they take a different approach: there, tarragon is used to make lemonade, the bright green one. <em>Tarchun<\/em>, It is used in herb sauces for meat. In Scandinavia and Russia, it is used in vinegar and pickling cucumbers. Dried, it is almost always a disappointment: the essential oils are volatile, and after a few months in a jar, mostly hay remains.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What tarragon does for you<\/h2>\n<p class=\"ea-drop\">Tarragon is primarily a <strong>Culinary herb with a long tradition of digestive benefits<\/strong>, Tarragon is not a medicinal plant with a proven track record of scientific studies. In folk medicine, it was considered an appetite stimulant, digestive aid, carminative, and diuretic \u2013 the classic profile of a bitter and aromatic herb. Arabic and later European medicine used it for toothaches and mouth ailments because the fresh leaves have a mild numbing effect on the mucous membranes. Today, there is no recognized medicinal use; neither Commission E nor the European Medicines Agency lists tarragon as a medicinal drug.<\/p>\n<p>What we have are laboratory findings \u2013 and these must be interpreted for what they are. In test tubes, tarragon extracts show antioxidant and antibacterial effects; animal studies have described blood sugar-lowering effects of a special preparation of Russian tarragon, which has been marketed as a dietary supplement for years. So far, nothing conclusive has emerged for humans. This is a laboratory value, not a promise of healing \u2013 and with an herb of which you simply chop and sprinkle a tablespoon over your plate, even a real effect would hardly be significant.<\/p>\n<p>There is even a reason to consciously treat tarragon as a spice and not as a cure: its main aromatic compound <strong>Estragole<\/strong> In animal studies with high, prolonged doses, estragole has been shown to be liver-damaging and mutagenic. The European Medicines Agency has therefore issued a public statement limiting the permissible amounts of estragole in herbal medicines. In practical terms, this means that a few leaves in a sauce are fine, but drinking tarragon tea daily for months would be problematic. During pregnancy, breastfeeding, and with young children, one should strictly adhere to the amount used in cooking.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>1 of 4<\/b><span>herbs of the French Fines herbes<\/span><\/div>\n<div class=\"ea-zahl\"><b>Only cuttings<\/b><span>The aromatic French tarragon does not produce viable seeds.<\/span><\/div>\n<div class=\"ea-zahl\"><b>Estragole<\/b><span>the flavoring agent - and the reason why it should remain a spice<\/span><\/div>\n<div class=\"ea-zahl\"><b>1 year<\/b><span>Tarragon keeps well in vinegar; dried, it becomes bland after months.<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in tarragon<\/h2>\n<p>The essential oil of French tarragon consists largely of <strong>Estragole<\/strong> (Methyl chavicol) \u2013 the same substance that gives basil and anise basil their sweet note. In addition, it contains ocimene, limonene, phellandrene, and small amounts of anethole; together they create this peculiar blend of anise, fennel, and fresh hay. Russian tarragon contains significantly less of these oils and more bitter substances and tannins \u2013 hence its flatter, more astringent flavor.<\/p>\n<p>In addition, you will find <strong>Coumarins<\/strong> (they explain the hay-like undertone and the slight anticoagulant effect), flavonoids such as quercetin and rutin, tannins, bitter substances and, for a green leaf, considerable amounts of potassium, magnesium, iron and manganese - however, in amounts that play no nutritional role in a tablespoon of the herb.<\/p>\n<p>The essential oils are located in tiny glands on the leaf surface and are highly volatile. This is why tarragon doesn&#039;t work well when dried but so well preserved in fat and vinegar: the oil and acid bind the aromatic compounds, while air and heat carry them away. To preserve it, chop it and freeze it in oil in ice cube trays \u2013 this works better than any drying method.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes tarragon stronger<\/h2>\n<p>Tarragon is a finishing herb. Almost everything that helps it is: add it late, use fat or acid, don&#039;t cook it.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">acid<\/span><\/p>\n<div class=\"mit\">with <i>White wine vinegar &amp; shallot<\/i><\/div>\n<p>The basis of B\u00e9arnaise sauce: simmer vinegar, shallot and tarragon stems, strain, then add butter and egg yolks - and finally the fresh leaves.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Fat<\/span><\/p>\n<div class=\"mit\">with <i>Butter &amp; Cream<\/i><\/div>\n<p>Tarragon butter with steak, tarragon cream with chicken: The fat absorbs the volatile oils and holds onto them.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">eggs<\/span><\/p>\n<div class=\"mit\">with <i>Egg &amp; Mustard<\/i><\/div>\n<p>Scrambled eggs, egg salad, remoulade, sauce gribiche - tarragon is the herb that lightens egg dishes.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">poultry<\/span><\/p>\n<div class=\"mit\">with <i>Chicken &amp; Lemon<\/i><\/div>\n<p>Poulet \u00e0 l&#039;estragon is a classic because the anise aroma perfectly fills the gap left by mild meat.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Fine herbs<\/span><\/p>\n<div class=\"mit\">with <i>Parsley, chives &amp; chervil<\/i><\/div>\n<p>Equal parts, all fresh and finely chopped: the basic French mix for omelette, fish and salad.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">durability<\/span><\/p>\n<div class=\"mit\">in <i>Vinegar &amp; Oil<\/i><\/div>\n<p>Steep the twigs in white wine vinegar or freeze them chopped in oil - this way the aroma will last for a year instead of three days.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">Technology<\/span><\/p>\n<div class=\"mit\">not <i>Cook for a long time<\/i><\/div>\n<p>The essential oils evaporate after a few minutes of heat, leaving behind a bitter taste. Tarragon is added in the last two minutes \u2013 or even later.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Shopping<\/span><\/p>\n<div class=\"mit\">not the <i>Russian from the seed packet<\/i><\/div>\n<p>Anyone buying tarragon seeds will inevitably receive the less aromatic Russian variety. The good herb is only available as a potted plant or cutting.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">stock<\/span><\/p>\n<div class=\"mit\">not <i>dried from the glass<\/i><\/div>\n<p>Dried tarragon loses virtually all its aroma within a few months and afterwards tastes only like hay.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">The taste<\/span><\/p>\n<div class=\"mit\">not with <i>Rosemary &amp; bay leaf<\/i><\/div>\n<p>The resinous, bitter Mediterranean herbs and the sweet anise aroma work against each other - in the end you don&#039;t taste either.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Crowd<\/span><\/p>\n<div class=\"mit\">not as <i>daily tea<\/i><\/div>\n<p>Because of the estragole it contains, tarragon belongs in the kitchen and not in the teapot - certainly not as a course of treatment over weeks.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Health<\/span><\/p>\n<div class=\"mit\">not in quantities at <i>Pregnancy &amp; Blood Thinners<\/i><\/div>\n<p>During pregnancy and breastfeeding, stick to the recommended amount of coumarins; they can slightly affect coagulation.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>To which court<\/span>Where he belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">B\u00e9arnaise sauce<\/span><span class=\"w\">Tarragon vinegar reduction with shallot, whisked with egg yolk and butter, finished with fresh leaves - served with steak.<\/span><\/li>\n<li><span class=\"g\">Poulet \u00e0 l&#039;estragon<\/span><span class=\"w\">Chicken braised in white wine, finished with cream and a bunch of tarragon.<\/span><\/li>\n<li><span class=\"g\">Fine herbs<\/span><span class=\"w\">Tarragon, parsley, chervil, chives in equal parts - in omelette, on goat cheese, over spring vegetables.<\/span><\/li>\n<li><span class=\"g\">Tarragon vinegar<\/span><span class=\"w\">A few sprigs in good white wine vinegar, left to infuse for three weeks - the basis for vinaigrette and B\u00e9arnaise.<\/span><\/li>\n<li><span class=\"g\">Tarragon mustard<\/span><span class=\"w\">Dijon mustard mixed with finely chopped tarragon - perfect with bratwurst, ham and cold roast meat.<\/span><\/li>\n<li><span class=\"g\">Pickled cucumbers<\/span><span class=\"w\">In Eastern Europe, tarragon is a common ingredient in pickling jars, along with dill and garlic.<\/span><\/li>\n<li><span class=\"g\">Tarchun<\/span><span class=\"w\">Georgian tarragon lemonade: herbal extract, sugar, lemon, sparkling water - bright green.<\/span><\/li>\n<li><span class=\"g\">Herb butter<\/span><span class=\"w\">Soft butter with tarragon, lemon zest and fleur de sel - perfect for fish, asparagus and baked potatoes.<\/span><\/li>\n<li><span class=\"g\">Sauce Gribiche<\/span><span class=\"w\">Hard-boiled egg, capers, gherkins, mustard, tarragon - served cold with fish, calf&#039;s head and vegetables.<\/span><\/li>\n<li><span class=\"g\">Asparagus and young peas<\/span><span class=\"w\">A few leaves sprinkled over steamed asparagus or in peas with butter - spring in a nutshell.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Always fresh, always last. Check the variety when buying: if there are seeds, it&#039;s Russian \u2013 French only comes as a plant. Chop the leaves just before serving, as they quickly lose aroma at the cut surface, and freeze leftovers in oil instead of drying them.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Make your own tarragon vinegar<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Tarragon vinegar<\/h3>\n<ol>\n<li>Wash three to four sturdy sprigs of tarragon and pat them thoroughly dry - every drop of water reduces their shelf life.<\/li>\n<li>Place the branches in a clean bottle and pour over 500 ml of good white wine vinegar so that everything is covered.<\/li>\n<li>Seal and leave to infuse for three weeks in a bright but not sunny place, shaking occasionally.<\/li>\n<li>Strain, pour into a clean bottle, and place a fresh sprig inside as a symbol. Stored in a cool, dark place, the vinegar will keep for about a year.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>For vinaigrette, b\u00e9arnaise, remoulade, and anything that could use a hint of anise\u2014and traditionally as a digestive aid: a teaspoon in a glass of water after a heavy meal. The old name for this was &quot;stomach vinegar,&quot; and it remains nothing more than a traditional use. What certainly works here is the flavor; whether the vinegar actually stimulates digestion has never been properly investigated.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>Use it as desired in the kitchen. As a digestive aid, take no more than a teaspoon diluted after meals, not several times a day and not on an empty stomach \u2013 vinegar can irritate heartburn and sensitive stomachs. Those with reflux or known tooth enamel problems should avoid using it only in vinaigrette.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>Tarragon is not a classic Ayurvedic plant\u2014it wasn&#039;t native to India and doesn&#039;t appear in ancient texts. Based on its properties, it would be classified as light, warming, and sweet-spiced: reducing Vata and Kapha, increasing Pitta in larger quantities, thus an herb for sluggish digestion and cold seasons. This is a general interpretation, not a traditional application\u2014we prefer to state it honestly.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>The genus <em>Artemisia<\/em> Mugwort is prominently featured in Traditional Chinese Medicine (TCM) \u2013 as <em>Ai Ye<\/em> For moxibustion, the annual mugwort is used as <em>Qing Hao<\/em> \u2014but not tarragon itself. It is not part of the Chinese Materia Medica. Based on its nature, it would be a warm, pungent herb that warms the middle and moves Qi, comparable to other aromatic digestive spices.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Estragole:<\/strong> In animal studies with high, long-term doses, it has been shown to damage the liver and alter genetic material - therefore, use kitchen quantities instead of tea or treatments.<\/li>\n<li><strong>Pregnancy and breastfeeding:<\/strong> Stick to the normal amount of seasoning; completely omit tarragon tea, extracts, and essential oil.<\/li>\n<li><strong>Toddlers:<\/strong> No tarragon tea and no essential oil - the same applies here as with anise and fennel oil.<\/li>\n<li><strong>Blood clotting:<\/strong> The coumarins it contains can slightly affect blood clotting; avoid large quantities if you are taking blood thinners.<\/li>\n<li><strong>Asteraceae allergy:<\/strong> Anyone who reacts to mugwort, chamomile or ragweed may also react to tarragon - test in small amounts first.<\/li>\n<li><strong>Essential oil:<\/strong> Pure tarragon oil does not belong in the kitchen and should not be applied undiluted to the skin.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/beifuss-artemisia-vulgaris-2\/\"><span class=\"art\">Archive<\/span><span class=\"n\">mugwort<\/span><span class=\"d\">The down-to-earth brother of the same species.<\/span><\/a><a href=\"\/en\/wiki-archiv\/wermut-artemisia-absinthium\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Vermouth<\/span><span class=\"d\">The bitter relative for stomach and gallbladder.<\/span><\/a><a href=\"\/en\/wiki-archiv\/petersilie-petroselinum-crispum-2\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Parsley<\/span><span class=\"d\">The second herb of the Fines herbes.<\/span><\/a><a href=\"\/en\/product\/rosmarin-getrocknet\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Dried rosemary<\/span><span class=\"d\">For everything that tarragon can&#039;t do: oven, grill, stew pot.<\/span><\/a><a href=\"\/en\/product\/thymian-getrocknet\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">dried thyme<\/span><span class=\"d\">The reliable partner for poultry and stock.<\/span><\/a><a href=\"\/en\/product\/schwarzer-pfeffer-ganz\/\"><span class=\"art\">Our shop<\/span><span class=\"n\">Black pepper, whole<\/span><span class=\"d\">Freshly ground into every vinaigrette.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>EMA\/HMPC: <em>Public statement on the use of herbal medicinal products containing estragole<\/em>, Revision 1, European Medicines Agency - Limitation of estragole intake from herbal medicinal products.<\/li>\n<li>Blaschek W (ed.): <em>Wichtl - Herbal drugs and phytopharmaceuticals.<\/em> 6th edition 2016, monograph <em>Artemisia dracunculus<\/em>.<\/li>\n<li>Obolskiy D et al. <em>Artemisia dracunculus L. (tarragon): a critical review of its traditional use, chemical composition, pharmacology, and safety.<\/em> Journal of Agricultural and Food Chemistry 2011; 59(21): 11367\u201311384.<\/li>\n<li>Federal Institute for Risk Assessment: <em>Foods containing estragole and methyleugenol<\/em>, Statement on the inclusion of aroma-active substances.<\/li>\n<li>USDA FoodData Central: <em>Tarragon, fresh<\/em>.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Estragon (Artemisia dracunculus) Familie Korbbl\u00fctlerArtemisia dracunculus - dieselbe Gattung wie Beifu\u00df und Wermut Verwendet wird Das frische Blattfrisch oder in Essig und \u00d6l konserviert; getrocknet verliert er fast alles Geschmack Anis, Fenchel, Heus\u00fc\u00dflich-w\u00fcrzig mit einer k\u00fchlen, leicht bet\u00e4ubenden Note Herkunft S\u00fcdrussland und Zentralasienseit dem Mittelalter \u00fcber Arabien nach Europa gekommen Zwei Sorten Franz\u00f6sisch und Russischder<\/p>",
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