tarragon or 2 teaspoons dried
Fresh tarragon contains negligible calories and is primarily valued for its aromatic compounds rather than macronutrients. The herb provides small quantities of vitamins A and C, along with trace minerals including potassium and manganese.
About
Tarragon (Artemisia dracunculus) is a perennial herbaceous plant native to Central Asia and Mongolia, belonging to the Asteraceae family. The plant produces narrow, lance-shaped leaves with a pale green color and grows to approximately 60 centimeters in height. French tarragon, the culinary variety most prized in Western cuisine, has a distinctive flavor profile combining subtle anise and licorice notes with grassy undertones and a faintly peppery finish. Russian tarragon (A. dracunculus var. inodora) exists as a variant with less refined flavor but greater cold hardiness. The fresh leaves contain volatile oils, particularly estragole, which contribute to the characteristic aromatic properties that diminish upon drying.
Culinary Uses
Tarragon is a cornerstone of French cuisine and features prominently in classic preparations such as béarnaise sauce, where it infuses vinegar and egg-based emulsions. The herb complements poultry, fish, and light cream sauces with particular affinity, and appears in herb blends like fines herbes. Fresh tarragon leaves are typically added near the end of cooking to preserve volatility and delicate flavor; dried tarragon requires earlier incorporation due to its concentrated profile. In vinegars and pickles, tarragon imparts sophisticated aromatic qualities. Beyond French cooking, it appears in Russian, Persian, and Scandinavian culinary traditions.