/ 1 g tarragon
Tarragon is low in calories and provides modest amounts of vitamins A and C, along with trace minerals such as potassium and iron. It contains bioactive compounds including estragole and other volatile oils with potential antioxidant and anti-inflammatory properties.
About
Tarragon (Artemisia dracunculus) is a perennial herb belonging to the Asteraceae family, native to Central Asia and the Mediterranean region. The plant is characterized by narrow, lance-shaped leaves with a subtle anise-like aroma and a distinctive slightly sweet, licorice-tinged flavor with peppery undertones. There are two main cultivars: French tarragon (A. dracunculus var. sativa), which is prized for its superior flavor and cannot be grown from seed, and Russian tarragon (A. dracunculus var. inodora), which is more robust and seed-propagated but has a less refined, more muted flavor profile. The herb's flavor compounds, primarily estragole and other volatile oils, make it a cornerstone of classical French cuisine.
Culinary Uses
Tarragon is essential to French cuisine, particularly in béarnaise sauce, fines herbes blends, and vinaigrettes. Its anise-like flavor complements chicken, fish, and egg dishes exceptionally well, and it is commonly used fresh in salads, herb butters, and delicate sauces where its subtle complexity can shine without being overwhelmed by heat. The herb is best added at the end of cooking to preserve its aromatic volatile oils; however, it may be infused into vinegars and oils for extended storage and flavor extraction. In European and North American cooking, tarragon appears in classical French preparations, while Russian and Central Asian cuisines employ it more sparingly in fish and vegetable dishes.