Tarragon

Herbaceous spice plant belonging to the Asteraceae family, grows up to 1.5 m tall, slightly hairy leaves, small yellow flowers, related to mugwort and wormwood. Flowering time: May to June, fruit ripening: July to August.

Due to the estragole it contains, it is no longer used for therapeutic purposes. Suspected by the Federal Institute for Risk Assessment of damaging genetic material and causing cancer.

Empirical medicine: Strengthens digestion, stimulates gastric juice production, used for flatulence and intestinal disorders, antispasmodic. The oils have an external effect of stimulating circulation and warming, e.g. for rheumatic pain.

Food: Spice, e.g. flavoring of vinegar, pickles, mustard, also for rice or fish dishes, salads, also contained in
herbal mixtures, e.g. 'Kräuter d. Provence'.

Anti-inflammatory, hepatoprotective, antidiabetogenic.

Tarragon oil: in vitro: inhibition of platelet adhesion and aggregation, antibacterial and antioxidant.
Aromatherapy -

The essential oil contains up to 80 % estragole, which has a mutagenic and carcinogenic effect, but only in high doses.

Irritation of skin and mucous membranes.

1. https://pflanzen.fnr.de/industriepflanzen/arzneipflanzen/pflanzen-datenbank

2. Montag A (2023) Plants and skin. Springer-Verlag GmbH. S. 491-492