estragole

“The robust wild tarragon, often sold in plant nurseries as Russian tarragon, has a harsh and uninteresting flavor, while the relatively fragile cultivated form, “French” tarragon, has a distinctive aroma thanks to the presence of a phenolic compound called estragole from the French name for the plant, estragon in oil cavities alongside the leaf veins.”

Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen

“Noted carcinogen authority Bruce Ames of the University of California estimated that one cup of comfrey tea was about as risky as eating one peanut butter sandwich, which has traces of estragole, a natural carcinogen.”

Simon & Schuster: Earl Mindell’s New Herb Bible

“Avocado Leaf Mexican races of the avocado tree (Persea americana) have leaves with a distinct tarragon aroma, thanks to the same volatiles that flavor tarragon and anise (estragole, anethole).”

Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen

“A related sweet aromatic is estragole methyl chavicol, which is most prominent in sweet basil and tarragon.”

Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen

“Fennel contains an estrogen-like substance (estragole) and may thereby increase sexual drive in women.”

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“Chervil Chervil Anthriscus cerefolium has small, pale, finely divided leaves, and a delicate flavor that comes from relatively small amounts of the tarragon aromatic estragole; it’s best used raw or barely warmed, since heat drives away its flavor.”

Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen

““Mexican tarragon” is a marigold-like New World native, Tagetes lucida, whose leaves do indeed contain a mixture of anise-like anethole and tarragon’s estragole.”

Simon & Schuster: On Food and Cooking, The Science and Lore of the Kitchen

“(Well, OK, in tarragon it's anethole's close cousin, estragole.”

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