?2 tsp. chopped fresh tarragon
Fresh tarragon contains negligible calories in typical culinary quantities but provides beneficial compounds including antioxidants and volatile oils that contribute to its distinctive flavor and potential digestive properties.
About
Tarragon (Artemisia dracunculus) is a perennial herb native to Central Asia and southern Russia, belonging to the Asteraceae family. The plant produces narrow, lance-shaped green leaves with a subtle anise-like aroma and slightly bitter, complex flavor profile. French tarragon, considered the culinary standard, differs from the milder Russian tarragon variety in both potency and refined taste. The fresh leaves have a delicate texture and pale green color, with a distinctive flavor that combines hints of licorice, vanilla, and black pepper.
Culinary Uses
Fresh tarragon is fundamental to French cuisine, particularly in béarnaise and hollandaise sauces, vinaigrettes, and chicken preparations. The herb complements fish, eggs, and vegetables with its anise-forward profile and is essential in fines herbes blends. It is typically added at the end of cooking to preserve its delicate flavor, though it can be incorporated into stocks and infusions. Tarragon pairs exceptionally well with cream-based dishes, light vinegars, and subtle proteins where its nuanced character can shine without being overwhelmed.