tarragon or 1 tsp dried
Tarragon contains essential oils including estragole and various monoterpenes, contributing to its aromatic properties. It provides modest amounts of vitamins A and C, along with trace minerals including potassium and manganese.
About
Tarragon (Artemisia dracunculus) is a perennial herb native to Central Asia and southern Siberia, belonging to the Asteraceae family. The plant is characterized by narrow, lance-shaped green leaves with a subtle anise-like aroma and distinctive warm, slightly peppery flavor with faint licorice notes. Two main culinary varieties exist: French tarragon (A. dracunculus), which has superior flavor and does not produce seeds, and Russian tarragon (A. dracunculoides), which is hardier but less aromatic. The leaves are typically harvested in spring and early summer when essential oils are most concentrated, then dried or used fresh depending on culinary application.
Culinary Uses
Tarragon is a foundational herb in French cuisine, particularly in béarnaise sauce, hollandaise variants, and classic vinaigrettes. Its warm, delicate anise character pairs exceptionally well with poultry, fish, eggs, and light cream-based sauces. Beyond French tradition, tarragon is used in salads, herb butters, infused vinegars, and as a flavoring for pickles and preserved vegetables. Fresh tarragon delivers more nuanced flavor than dried, though dried tarragon retains potency when added early in cooking. It should be used judiciously as its flavor can dominate; approximately one-third of fresh tarragon's volume in dried form provides equivalent seasoning.