Common name for Artemisia dracunculus, the leaves of which have a sweet, mild anise-like flavour and are used as spices. The predominant flavour compound is estragole, also known as pallylanisole and methyl chavicol. Tarragon is used in flavourings for foods such as meat and meat products, flavoured vinegar and pickles. Leaf essential oils are extracted and also used as flavourings. Also known as estragon.