Tarragon Vitality (Artemisia dracunculus)
Dietary-labeled tarragon oil (Artemisia dracunculus), the classic anise-like French culinary herb concentrated into an easy-dose oil.
How to use it
1 drop stands in for a tablespoon of fresh tarragon in dressings, per label.
Add to bearnaise, vinaigrettes, or egg dishes, per label directions.
Key constituents
Constituent proportions vary by species, harvest, and batch — typical ranges, not a guaranteed analysis.
A single drop stands in for a tablespoon or more of the fresh herb.
Gallery
Tarragon Vitality is the dietary-labeled version of Young Living’s Tarragon oil (Artemisia dracunculus), steam-distilled from the same herb long favored in French cooking for its distinctive anise-like flavor.
The plant
French tarragon is a perennial herb in the daisy family, prized in classical French cuisine for a flavor that sits somewhere between anise, fennel, and mild licorice. It’s a signature ingredient in béarnaise sauce, fines herbes, and tarragon vinegar, and one of the few herbs where the essential oil captures the fresh-herb flavor unusually faithfully.
Extraction
Like most herb oils, tarragon oil is steam-distilled from the leaves and stems, concentrating the plant’s aromatic compounds into a small volume of oil — a single drop carries the flavor impact of a much larger quantity of the fresh or dried herb.
In the kitchen
A single drop stands in for a tablespoon or more of the fresh herb in béarnaise-style sauces, vinaigrettes, roasted chicken, egg dishes, and mustard-based dressings. Because the oil is so concentrated, taste as you go rather than following a fresh-herb recipe’s measurements directly — it’s easy to overshoot.
Internal use
Follow label directions; tarragon oil is potent enough that a drop or two per recipe is typically all that’s needed. It’s a useful pantry substitute for recipes calling for tarragon when the fresh herb isn’t in season.
Twin oil and safety
The standard (non-Vitality) Tarragon bottle is intended for aromatic use and should be diluted well before any topical application, since its high estragole content can be irritating to skin at full strength.
Pairs well with
In cooking, tarragon’s anise-like flavor works alongside lemon, black pepper, and other savory herb oils like basil or rosemary — classic French flavor combinations that translate well from fresh herbs to their essential-oil counterparts.