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Tarragon which is known scientifically as Artemisia dracunculus is a perennial herb belonging to the same family as the sunflower. It grows wild in many parts of North America, Europe and Central Asia but is cultivated as a popular culinary and medicinal herb in many other parts of the world. Other common names for the herb are estragon and dragon wort. Artemisia dracunculus var. sativa, a sub-species of tarragon is widely cultivated for its leaves which are used primarily as an aromatic cooking herb. Other sub-species lack the familiar, strong aroma. The various sub-species also go by less formal names. French tarragon is considered to be the best for cooking while Russian tarragon is regarded as superior to wild tarragon. It is believed that dates back to 3500 years before Christ the use of this type of herbs in its most concentrated form, that is, in essential oils, in whose content infinite properties can be achieved, given by more than 100 aromatic molecules found in their pure state and in various proportions which generates beneficial effects for health.

Peppermint Gum, was initially found around the Blue Mountains and then west through the Great Dividing Range and south along the range into Victoria, as far as Ballarat. In its optimal situation this Eucalypt can reach up to 20 meters in height. The Peppermint Gum (Eucalyptus dives) tree has been harvested and distilled for over 100 years. Early settlers took advantage of the tree leaves for colds, coughs, flu. The oil was a significant source of menthol and thymol. The leaves and branchlets are harvested and steam distilled and the oil has a peppermint, spicy, fresh, invigorating Eucalyptus aroma. Find out more about our 8 other species of Eucalyptus in the video below and discover the different uses of their essential oils in our Essence of Eucalyptus blog post.