Tarragon is native to Central Asia and Siberia but became especially important in European cuisine, particularly in France where it is a key herb in classic sauces such as Béarnaise and fines herbes. Its botanical name, Artemisia dracunculus, connects it to the wormwood family. Historically, it was believed to protect against snakebites and used as a breath freshener. The herb was introduced into Europe during the Middle Ages and quickly spread as both a culinary and medicinal plant.
There are two main varieties: French tarragon (A. dracunculus var. sativa), which has a delicate anise aroma, and Russian tarragon (A. dracunculus var. inodora), which is hardier but less flavorful. In folk medicine, tarragon was applied for digestive weakness, toothache, and as a mild sedative. In Ayurveda, it is less commonly mentioned but can be compared with herbs that stimulate agni (digestive fire). The fresh leaves are most widely used, while seeds and roots are rarely employed.