Tarragon EO

Latin name :

Artemisia dracunculus

Botanical profile :

Tarragon belongs to the Asteraceae family (as well as absinthe, wormwood or davana) and to the genus Artemisia.

Geographic origin :

Originally from France, tarragon grown for perfumery is now grown in the South of France, Italy and the USA.

Chemotypes :

There are two main varieties of tarragon :
Artemisia dracunculus var. sativa : The most common in perfumery, from France.
Artemisia dracunculus var. inodora : From Russia and Siberia and West Asia. It smell is much less powerful and consists mostly of Elemicine, Isoelemicine and Methyl Eugenol.

Extraction process :

Tarragon forms a small bush with straight and branched stems. Its bright green leaves are narrow and pointed. Its light green flowers are grouped in loose clusters at the top of the stems. The plant does not produce a fertile seed. The reproduction is therefore vegetative: the fibrous roots of the tarragon plant are divided and replanted in small segments between February and March. The plant is cold-resistant and needs sun without too much water to finish blooming in the spring.
The harvest of tarragon takes place in June and a second harvest can be made in September. The plants are cut, leaving a few centimetres of the stem above the soil. Tarragon must be subjected to a temperature close to 32 °F and the fresh leaves are stored during one to two weeks maximum, always in a cold room to avoid any deterioration. Another way to preserve the plant is to dry it. To minimize appearance changes, the recommended temperature is 104 °F. Drying the plant reduces its level of smellious compounds. Then, the plant is steam distilled. The plant has a productive life of up to three years, after that, it needs to be renewed.

Major Components :

Elémol (1 - 25%)