This commodity profile was rendered from
knowledge.domain = commodity, key = tarragon(GDF v2.0, 1259 attributes, 28 sections).Renderer:
commodity_profile_rendererv1.0.0. Source row version:knowledge_forge_gdf_v2.0_export_2026-04-06.
Identity & Botany
| Attribute | Value |
|---|---|
| Canonical name | Tarragon |
| Scientific name | Artemisia dracunculus |
| Family / Genus | Asteraceae / Artemisia |
| Produce category | Herb |
| Produce subcategory | Tender Culinary Herb |
| FSMA 204 covered? | Yes |
| AGROVOC URI | c_14793 |
Source: GDF v2.1.1 s01_identity. External: FAO AGROVOC.
Varieties
Estimated commercial varieties: 8.
| Variety | Market share | Notes |
|---|---|---|
| French Tarragon | 62% | Highest essential-oil intensity and the preferred fresh culinary type. |
| Greenhouse French Tarragon | 18% | Cleaner uniform stems and higher winter availability but often slightly softer texture. |
| Organic French Tarragon | 10% | Premium retailer packs with shorter shelf-life tolerance and higher fragrance expectations. |
| Russian Tarragon | 10% | Larger leaves and lower anise intensity, used more as a field or nursery substitute than a chef premium. |
Source: GDF v2.1.1 s04_varieties.variety_summaries.
Post-Harvest Handling
Temperature
- Chilling injury threshold: null°F.
- Freezing point: 30.9°F. Hard limit.
- Handling urgency: 5 / 5.
Ethylene
| Property | Value |
|---|---|
| Production class | very_low |
| Sensitivity class | high |
| Sensitivity threshold | 1 ppm |
| Climacteric? | No |
Mixed-load compatibility
fresh_herbs_high_humidity
Operational flags
- Can be top-iced? No
- Light-sensitive? Yes
Source: GDF v2.1.1 s07_harvest_post_harvest.
Market Intelligence
Source: GDF v2.1.1 s09_market_intelligence.
Rendered by commodity_profile_renderer v1.0.0 on 2026-05-15T22:30:00.000Z.