Tarragon

Artemisia dracunculusL.

Dracunculus: a parallel of draconzio, from the latin dracōntiu(m), and the greek drakon, dragon, serpent.
Artemisia: from the latin artemisia(m), and the greek artemisia: sacred herb of the Greek goddess Artemis, which the romans identified with Diana.

Culinary use

Contrary to the other Artemisia, the Tarragon, a component of Provencal herbs and an essential element of French cuisine, excels due to its culinary merit rather than its therapeutic properties.
Its deliciously aromatic leaves enrich with their unique delicately spicy and bitter flavor: salads, fish, meat and egg-based dishes; cheeses; the béarnaise, tartar and hollandaise sauces.
It is used to preserve capers and cucumbers; to flavor vinegar, mustard and mayonnaise.

Medicinal properties

Tarragon, rich with iodine, mineral salts, vitamins A and C, is attributed with the following properties: aperitif, antiseptic, antispasmodic, emmenagogue, diuretic, stimulating, tonic, vermifuge and even hypnotic.