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What is tarregon in food?

It is Tarantula root herb, also known as Artemisia wormwood, tarragon, and snakewort.

Artemisia dracunculus (scientific name: Artemisia dracunculus), also known as tansy, Artemisia annua, artemisia annua, pepper annua, artemisia annua, tara root vanilla, is a perennial herbaceous plant of the Asteraceae family, native to Siberia and Western Asia. It was introduced to Europe during the Arab rule of Spain. In Chinese circles, it is commonly known as Artemisia wormwood. The English name Tarragon or French Tarragon, True Tarragon, Estragon, Tarragon comes from the Latin Dracunculus, meaning "little dragon", which is a corruption of the French "Esdragon". Also known as: tarragon/snake wormwood/taligan (which is the transliteration of Russian тархун)/wormwood, it is a perennial cluster type aromatic herb. It is in a cluster shape, with upright stems above ground, with a plant height of 60-120 cm and a spread of 60 cm. The plant is hairless, with slightly woody stems and many branches. It has a spicy flavor similar to fennel, half sweet and half bitter, rich in iodine, minerals, vitamins A and C, has fresh breath, soothing effect, and can help digestion. The young stems and leaves of caprifolia have an aromatic sweet taste, with a slightly bitter, hay-like flavor. Eating it can stimulate appetite.