Artemisia dracunculus

A culinary herb.  Used in tarragon vinegar, Bearnaise, and Hollandaise.  Helps with poor digestion, intestinal distension, nausea, flatulence, hiccups, rheumatism, gout, arthritis, and to sooth pan of toothache. May help treat bites or stings.

Contains estragole, a known carcinogen and teratogen in mice.

Digestif: Add 30 g fresh leaves, 1 stick of vanilla, and  300 g sugar to 1 liter of 40 or 50 proof alcohol.  Macerate for a month, shaking periodically.  Strain and drink a little after eating.

Other recipes:

Tarragon vinegar:

Pour white wine vinegar over lightly bruised leaves in a bottle.  Allow to steep for two months.

Tarragon dressing:

Heat 1 egg yolk,   1 tbs vinegar, .5 tsp arrowroot.  Add 2 tbs tarragon vinegar and .5 tsp dried tarragon.  Stir over boiling water in a bain-marie (double boiler) until thick.  Cool and stir in 2 tbs of cream.

This is not medical advice.