tarragon or ¼ tsp. dried
Tarragon contains vitamin A and potassium, along with trace minerals and antioxidant compounds from its volatile oils. It is negligible in calories and macronutrients, functioning primarily as a flavor agent rather than nutritional source.
About
Tarragon (Artemisia dracunculus) is a perennial herb belonging to the Asteraceae family, native to Central Asia and the temperate regions of the Northern Hemisphere. The plant features narrow, elongated lance-shaped leaves with a distinctive warm, slightly anise-like flavor profile complemented by subtle notes of licorice and mild spice. French tarragon (Artemisia dracunculus var. sativa) is the culinary standard, prized for its refined and more delicate flavor compared to the coarser Russian tarragon (Artemisia dracunculus var. inodora). The herb's volatile oils—particularly estragole and anisole—are responsible for its characteristic aromatic compounds that become more concentrated when dried.
Culinary Uses
Tarragon is a cornerstone of French cuisine, particularly in classical preparations such as béarnaise and hollandaise sauces, where its anise-forward flavor provides subtle complexity. Fresh tarragon leaves enhance fish, poultry, and light cream-based dishes; dried tarragon is used in vinegars, mustards, and as a component of herbal blends. The herb pairs well with eggs, light meats, and delicate vegetables. In modern cooking, tarragon appears in marinades, infused oils, and contemporary sauces. Its flavor is best preserved when added near the end of cooking or used fresh, as prolonged heat diminishes its aromatic qualities.