leaf tarragon; dried
Dried tarragon contains minimal calories but provides trace minerals including manganese, iron, and calcium. It contributes negligible macronutrients but contains volatile oils with antioxidant and potential anti-inflammatory properties.
About
Tarragon (Artemisia dracunculus), commonly called estragon in French culinary tradition, is a perennial herbaceous plant native to Central Asia and Siberia. The dried leaves retain the distinctive anise-like flavor characteristic of fresh tarragon, though with concentrated intensity and slightly muted aromatic complexity. French tarragon (A. dracunculus var. sativa) is the preferred culinary variety, distinguished by its refined, delicate licorice notes and subtle peppery undertones. Russian tarragon (A. dracunculus var. inodora) is hardier but less flavorful. The plant's narrow, lance-shaped green leaves become brittle and grayish when dried, and the flavor profile—anchored by estragole and other volatile compounds—persists well in storage.
Culinary Uses
Dried tarragon is a cornerstone of French cuisine, particularly in Béarnaise sauce, remoulade, and fines herbes blends. It pairs exceptionally well with poultry, fish, eggs, and cream-based dishes. The herb's anise-forward character complements vinaigrette dressings, chicken stock, and light vegetable preparations. In Mediterranean and European cooking, it is used to season sauces, marinades, and herb butters. The concentrated potency of dried tarragon requires measured use—typically one-third the quantity of fresh leaves due to intensity loss in drying and rehydration.