94. Tarragon

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch94

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Tarragon, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch94

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • tarragon;
  • tarragon, also called “dragon's-wort” - absence of a long history;
  • French, making use of herbs - in their cooking;
  • tarragon, originally cultivated commercially - in Russia, spreading to Southern European countries, Asia and North America;
  • tarragon, a perennial shrub - height of 1–1.5 m with slender and branched stems;
  • Russian tarragon oil, compounds - elemicin, trans-isoelemicin, eugenol, methyl eugenol and trans-methyl isoeugenol;
  • extraction with hexane - yielding oleoresin, viscous liquid with dark green color;
  • tarragon, a fine flavor in French cuisine;
  • tarragon, an excellent flavor - for vegetable preparations, meats, sauces and soups;
  • volatile oils, and production of tarragon vinegar


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Essential Oil

  • Uses

  • References