artemisia dracunculus การใช้

• The main species in the observation site are Stipa Baicalensis, Leymus chinensis, Filifolium sibiricum, Artemisia dracunculus, and Pulsatilla chinensis.
• One sub-species, " Artemisia dracunculus var . sativa ", is cultivated for use of the leaves as an aromatic culinary herb.
• While French tarragon ( Artemisia dracunculus Sativa ) adds its wonderful aroma and delicate aniselike flavor to chicken, sauces and green beans, Russian tarragon ( Artemisia dracunculus ) smells more of leather and balsam, and is charitably described as being unpalatable.
• While French tarragon ( Artemisia dracunculus Sativa ) adds its wonderful aroma and delicate aniselike flavor to chicken, sauces and green beans, Russian tarragon ( Artemisia dracunculus ) smells more of leather and balsam, and is charitably described as being unpalatable.