Micropropagation of French Tarragon (Artemisia dracunculus L. var. sativa)

Abstract

Artemisia dracunculus L. var. sativa, French tarragon, is a sterile perennial herb that reaches 2 feet in height and has erect branching stems having glossy, dark green, lanceolate to linear leaves 1 to 4 inches long (Foster 1974). French tarragon should not be confused with Russian tarragon, the fertile, seed-bearing variety, A. dracunculus L., which has erect, branching stems that reach 4 to 5 feet in height and have wider, light-green leaves. Most importantly, the leaves lack the pronounced flavor characteristic of French tarragon (Foster 1974). French tarragon leaves contain 0.25 to 1% aromatic oils, of which 75% is methyl chavicol, the origin of the licorice flavor. Other aromatic oils which give French tarragon its characteristic flavor are ocimenes and capillenes that provide the floral tarragon flavor (Zarghami and Russel 1973). The essential oils are used by the fragrance and food industries as a fragrance component in soaps, detergents, creams, lotions, and perfumes, and as a flavor component in beverages, candies, processed meats, fats and oils, and gravies. French tarragon leaves are used both fresh and dried as a seasoning.