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Morocco tarragon was initially grown in Western Asia and Southern Russia. However, it was not initially edible as a herb. Instead, it was meant for medicinal purposes. The plant was used to cure snake bites due to its coiled nature (resembling a snake). The plant is now grown in different parts of the world.  In morocco, the plant is grown for herbal and spice purposes.

Teragon is botanically known as Artemisia dracunculus. The plant is perennial, and it belongs to the sunflower family. Traditionally, the tarragon treated headaches- when chewed the plant acts as a mouth anaesthetic. The tarragon is grown for both medicinal and culinary use. 

The plant is a shrubby herb growing to a height of 150cm and its branches are very slender. It has 2cm glossy-green lanceolate leaves. The flowers are greenish-yellow, and they grow in groups of up to 40 small florets. Some species of the plant produce viable seeds while in others the seeds are not feasible. There are primarily two varieties of the plant the false tarragon and the mint tarragon.

The teragon is grown by root division (propagation of stem and root cuttings), and it commonly develops in temperate climates. It grows in poor soils, and it grows well in adverse climatic conditions.  The plant requires 300-1300 mm of rain to flourish, and high amounts of rain lead to undesirable growth.  

The tarragon is a primary cooking ingredient for fish, chicken and egg dishes, production of tarragon sauce and vinegar. It has a subtle taste that is less pronounced, and it only takes a little of it to give a desirable taste – too much of it is inedible. The herb is useful in both fresh and dried form. However, it is more preferably green. The flavour of this herb is bittersweet, and its aroma is similar to that of anise.

The plant is processed to obtain essential from its leaves. The plant leaves are known to contain a dense mineral content, antibacterial components and anti-diabetic properties. The herb is helpful in digestion through the stimulation of the production of digestive juices. The plant leaves are also useful in traditional therapy and healing. The essential oils contained in the plant are said to be sedative.

Harvesting takes place 2months after transplantation. The accumulation of the plant takes place by cutting the tender tops, and it occurs 2 to 3 times in a single growing season. In other cases, for domestic use, the harvesting process involves pinching one-third of the plant stem. The dried tarragon is usually in jars or containers of different weights. For longer-term storage, exporters freeze the plant leaves in heavy-duty freezer bags. The dried herb is stored in airtight containers in cool and dry conditions, away from direct sunlight.  

Morocco tarragon importing countries include the USA, Russia, France, the UK, Spain and Germany.

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