Character
The Story of Tarragon
Tarragon delivers sweet-anisic warmth with a green, herbaceous backbone. Estragole creates its characteristic anise-like quality, while celery-like and peppery facets add complexity. Used as an aromatic modifier in fougère and chypre structures, it adds freshness and body to fragrances.
Heritage
Tarragon has been valued since antiquity for both culinary and medicinal purposes. The botanical name Artemisia dracunculus reflects centuries of traditional use, where dracunculus translates to "little dragon" in reference to the plant's historical application against venomous bites and snake wounds.
The genus name Artemisia honors the Greek goddess Artemis, goddess of forests, wildlands, and childbirth. Ancient healers across the Middle East and Central Asia incorporated tarragon into herbal preparations, establishing the foundation for its later adoption by perfumers seeking aromatic complexity.
Tarragon's journey into perfumery evolved gradually as fragrance houses began incorporating aromatic herbs. Its unique position between fresh and warm, between green and anise, made it particularly valuable for sophisticated compositions requiring depth and botanical character. Today, tarragon remains a prized ingredient among perfumers who understand its ability to evoke garden-fresh herbs while adding aromatic complexity.
At a Glance
4
Feature this note
France
Primary source region
Ingredient Details
Steam distillation
Leaves, flowers, stems
Did You Know
"The Latin name dracunculus means "little dragon" because tarragon was historically used to treat snake bites."