Dies ist eine alte Version des Dokuments!
Asteraceae - syn. Artemisia dracunculus L.,Artemisia inodora Willd.; tarrragon, Estragon
Probably native to East Europe and Northwest Asia, naturalized in Europe, Asia, North America, cultivated especially in France; upright aromatic perennial, 0.60-1.20m high; stems mostly numerous, branched; leaves smooth, not divided, linear, glabrous, entire, 2-10cm long; flowerheads pendulous, nearly globoid, 2-3mm in diameter; tiny greenish flowers with strong aromatic smell.
„French tarragon is the variety generally considered best for the kitchen, but is never grown from seed as the flowers are sterile; instead it is propagated by root division… Tarragon is one of the four fines herbes of French cooking, and is particularly suitable for chicken, fish and egg dishes. Tarragon is the main flavoring component of Béarnaise sauce. Fresh, lightly bruised sprigs of tarragon are steeped in vinegar to produce tarragon vinegar.“ http://en.wikipedia.org/wiki/Tarragon
„The main components of the essential oil from Artemisia dracunculus L., as there are sabinene, methyl eugenol, estragol and elemicine, are present in variable quantities depending on the season.“ [Über die Zusammensetzung des ätherischen Öls aus Artemisia dracunculus L. während der Vegetationsperiode. Helmut Ihm, Robert Zintl, Karl Knobloch, Z Naturforsch. 36 c, 724-727 (1981);]
„A. dracunculus oil contained predominantly phenylpropanoids such as methyl chavicol (16.2%) and methyl eugenol (35.8%).“ [Screening of chemical composition, antimicrobial and antioxidant activities of Artemisia essential oils. Lopes-Lutz D, Alviano DS, Alviano CS, Kolodziejczyk PP, Phytochemistry. 2008 May;69(8):1732-8]