Herbal Medicine Guides

Tarragon is best known as a culinary herb, but it also has a long history in traditional home herbalism. Its leaves carry aromatic oils, including eugenol, the same compound found in cloves, which is part of what gives the herb its distinctive scent and flavor.

At home, tarragon has traditionally been prepared in a few simple ways:

• Steeped in hot water as a tea
• Warmed gently in a carrier oil to make an infused oil
• Chopped fresh into food, where most people enjoy it most

In folk tradition, a cup of tarragon tea has been sipped in the evening as a calming, before-bed drink, and the fresh leaves have long been prized simply for their flavor in vinegars, dressings, and sauces.

Grower's tip: French tarragon has the finest flavor but is grown from plants or divisions, while Russian tarragon grows easily from tarragon seeds and is hardier, if milder. Pick leaves in the morning once the dew dries, when the aromatic oils are at their peak.

Shared for traditional and educational use only. This is not medical advice and these statements have not been evaluated by the FDA. Tarragon is not a treatment for any medical condition. Do not use tarragon in medicinal amounts if you are pregnant or nursing, and please talk to a qualified healthcare provider before using any herb medicinally or if you take medication or manage a health condition.