Extracted by steam distillation from the parts aeree flowering of Artemisia dracunculus L. (estragone, dragoncello, tarragon), perennial herbaceous plant of the Asteracee native of the steppe of the Asia central (Mongolia, Siberia southern), naturalizzata in Europe and cultivated as herb aromatic from kitchen in France, Italy and Paesi mediterranei. L'estragone French (estragon) and indispensable in the kitchen classic French — sauce bearnaise, salsa tartara, fines herbes. The phytochemical profile is dominated by trans-anethole (50-70%), estragolo (metilchavicolo: 20-40%) and limonene. L'estragolo and classificato dto the EFSA as potenzial cancerogeno genotossic to doses high (stessa categoria of the metileugenolo) — use interno strongly sconsigliato in the formulations concentrate. In aromatherapy si usa with caution: the properties antispasmodic on the digestive system and on the sistema muscular liscio are eccellent, but the doses devono rimanere very low. Used as antispasmodic for colic, singhiozzo, spasms muscular involontari and as analgesic for the pain neuropatic. Top note sweet, anisata and slightly herbaceous.
Europe and Asia central
Plant flowering
Steam distillation
2 drops Estragone + 2 drops Lemon balm + 1 drop Fennel in 15 ml of almond oil. For colic gastrointestinal severe, spasms to the colon and pain visceral acuti. Only adults.
2 drops Estragone + 3 drops Marjoram + 2 drops Chamomile Roman in 25 ml of oil of St. John's wort. Massage on the abdomen basso and on the sacro for the cramps mestrual severi.
2 drops Estragone + 2 drops Lavender + 2 drops Bergamot in the diffuser. Recommended when the anxiety si manifesta with sintomi somatic visceral (irritable bowel ansious, aerofagia).
2 drops Estragone + 1 drop Coriander + 2 drops Fennel in 10 ml of almond oil. Massage on the abdomen after the pasti for the digestion difficile and the bloating.
3 drops Estragone + 2 drops Basil + 2 drops Lemon in the diffuser in kitchen. Fragrance herbaceous-anetic ispirata to the kitchen mediterranea and French.
Blends well with: