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.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

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.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

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.

Earl Mindell’s New Herb Bible Earl Mindell 2008

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.

Earl Mindell’s New Herb Bible Earl Mindell 2008

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.

Earl Mindell’s New Herb Bible Earl Mindell 2008

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.

Earl Mindell’s New Herb Bible Earl Mindell 2008

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

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

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).

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

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

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

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).

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004