Observations by zacharyqiu

Botanical information
Scientists name Artemisia dracunculus
Common name Tarragon
Native Range: Temperate northern hemisphere
Height: 1.50 to 3.00 feet
Spread: 1.00 to 1.50 feet
Bloom Time: July to August
Bloom Description: Yellowish-white
Sun: Full sun
Water: Dry to medium-
Maintenance: Medium
Suggested Use: Annual, Naturalize
Leaf: Fragrant leaf
Tolerate: Rabbit, Deer, Dry Soil

Ecological information
Artemisia dracunculus, commonly called wild , is a native to temperate Europe and Asia. This plant grows best in rich, organic, dry to medium moisture and is well-drained and in the full sun. The root of this plant will easy to rot in wet soil, especially if it is drained poorly drained. This plants will slowly spread by creeping. This plant isn’t grown from seed, as the flowers are sterile; It goes through root division to spread.
Ethnobotanical information

This plant have as food and medicine. As medicine part, tarragon plant used for the following: stimulates the digestive system and uterus, lowers fevers and destroys intestinal worms. It is little used in modern herbalism, though it is sometimes employed as an appetizer. The leaves are antiscorbutic, diuretic, emmenagogue, hypnotic and stomachic. An infusion is used in the treatment of indigestion, flatulence, nausea, hiccups etc. The plant is mildly sedative and has been taken to aid sleep. It also has mild emmenagogue properties and can be used to induce a delayed period. A poultice can be made and used to relieve rheumatism, gout, arthritis and toothache. The plant is harvested in the summer and can be dried for later use. This herb should not be prescribed for pregnant women. The root has been used to cure toothache. The essential oil is used in aromatherapy to treat digestive and menstrual problems.”

For edible part, tarragon is one of the four main dishes cooked in France and is a delicacy for chicken, fish and egg dishes. Tarragon is the main flavoring ingredient for soy sauce. Tarragon is used to season a popular soft drink called "Tarkhuna" in Armenia, Georgia and, in turn, Russia, Ukraine and Kazakhstan. The drink is made from sugary tequila concentrates and is bright green in color. “In Iran, tarragon is used as a side dish in Sabzi Haldane or stews and Persian-style kimchi.” “In Slovenia, tarragon is used in a variation of the traditional nut roll sweet cake, called potica. In Hungary a popular kind of chicken soup is flavored with tarragon.”

Sources of information
https://en.wikipedia.org/wiki/Tarragon
https://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?taxonid=277563&isprofile=0&
https://plants.usda.gov/core/profile?symbol=ARDR4
ballyrobertgardens.com