Tarragon (Artemisia dracunculus) is a popular aromatic perennial herb which belongs to the sunflower (Asteraceae) family. It has a sweet, anise-like flavor and a long history of use as a spice and remedy. Key biologically active secondary metabolites are essential oils (0.15–3.1%), coumarins (>1%), flavonoids, and phenolcarbonic acids. The main essential oils in tarragon are estragole (methyl chavicol), cineol, ocimene and phellandrene. Fresh tarragon herb is one of the highest antioxidant value food sources among the common herbs. Tarragon is very rich source of vitamins such as vitamin C, vitamin A as well as B-complex group of vitamins such as folates, pyridoxine, niacin, riboflavin, etc., that function as antioxidants as well as cofactors for enzymes in the metabolism.
Tarragon herb has been used in various traditional medicines for stimulating the appetite and as a remedy for anorexia, dyspepsia, flatulence, and hiccups. Lisa from Fresh Eggs Daily Blog recommends the use of tarragon for general chicken health and well-being properties.