however be grown as a perennial in cold climates. Health Tarragon has a flavor and odor profile reminiscent of anise due largely to the presence of estragole, a known carcinogen and teratogen in mice. However, a European Union investigation concluded that the danger of estragole is minimal, even at 100–1,000 times the typical consumption seen in humans. Estragole concentration in fresh tarragon leaves is about 2900 mg/kg. Uses Culinary use In Iran, tarragon is used as a side dish in sabzi khordan (fresh herbs), or in stews and Persian-style pickles, particularly khiar shoor (pickled cucumbers). 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 tarragon sprigs are steeped in vinegar to produce tarragon vinegar. Pounded with butter, it produces an excellent topping for grilled salmon or beef. Tarragon is used to flavor a popular carbonated soft drink in the countries of Armenia, Azerbaijan, Georgia (where it originally comes from), and, by extension, Russia, Ukraine and Kazakhstan. The drink, named Tarkhun, is made out of sugar, carbonated water, and, most importantly, tarragon leaves which give it its signature green color. Tarragon is one of the main ingredients in Chakapuli, a Georgian national dish. In Slovenia, tarragon is used in a variation of the traditional nut roll sweet cake, called potica. In Hungary, a popular chicken soup is flavored with tarragon. Chemistry Gas chromatography/mass spectrometry analysis has revealed that A. dracunculus oil contains predominantly phenylpropanoids such as estragole (16.2%), methyl eugenol (35.8%), and trans-anethole (21.1%). The other major constituents were terpenes and terpenoids, including α-trans-ocimene (20.6%), limonene (12.4%), α-pinene (5.1%), allo-ocimene (4.8%), methyl eugenol (2.2%), β-pinene (0.8%), α-terpinolene (0.5%), bornyl acetate (0.5%) and bicyclogermacrene (0.5%). The organic compound capillin was initially isolated from Artemisia capillaris in 1956. cis-Pellitorin, an isobutyramide eliciting a pungent taste, has been isolated from the tarragon plant. Quotes James Andrew Beard, American cookbook author, teacher, syndicated columnist, and television personality, was quoted as saying, "I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around." Fernand Point, a French chef and restaurateur, was quoted as saying, "A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfect." Name The