+ 1 tbsp fresh tarragon
Tarragon is low in calories but provides small amounts of vitamins A and C, along with antioxidants and volatile oils. The herb contains compounds with potential anti-inflammatory and digestive properties, though consumed in culinary quantities rather than therapeutic doses.
About
Tarragon (Artemisia dracunculus) is a perennial herb native to southern Siberia and Mongolia, belonging to the Asteraceae family. The plant produces slender, lance-shaped green leaves with a distinctive anise-like aroma and subtle peppery undertone. Two primary cultivars exist: French tarragon, prized for its refined flavor and preferred in fine cuisine, and Russian tarragon, which is hardier but more pungent and less aromatic. Fresh tarragon leaves exhibit a delicate, licorice-forward taste with hints of mint and a gentle warmth that distinguishes it from other culinary herbs. The flavor is volatile and best preserved through minimal heat exposure and late-stage addition to dishes.
Culinary Uses
Tarragon is a cornerstone herb in classical French cuisine, essential to béarnaise sauce and fines herbes blends. The fresh herb complements delicate proteins—particularly chicken, fish, and seafood—and brightens vinaigrettes, creams sauces, and egg dishes. In Mediterranean and Eastern European cuisines, tarragon features in pickled vegetables, potato dishes, and herb-infused oils. The herb's anise character pairs well with lemon, butter, and white wine, making it ideal for finishing dishes rather than extended cooking. Fresh tarragon is typically added at the final moment to preserve its volatile aromatic compounds.