tb tarragon
Tarragon contains volatile oils with potential anti-inflammatory and antioxidant properties, and provides modest amounts of vitamins A and C. The herb is very low in calories and negligible in macronutrients.
About
Tarragon is a perennial herbaceous plant (Artemisia dracunculus) native to Central Asia and southern Siberia, belonging to the Asteraceae family. The herb develops narrow, lance-shaped green leaves with a distinctive anise-like aroma and subtle licorice flavor. Two primary cultivars exist: French tarragon, prized for its refined, delicate flavor and preferred in classical French cuisine, and Russian tarragon, which is hardier but less flavorful. French tarragon is the culinary standard, offering a complex taste combining notes of anise, vanilla, and black pepper with a slightly peppery finish.
Culinary Uses
Tarragon is a cornerstone of French classical cuisine, essential to béarnaise sauce, hollandaise variations, and vinaigrettes. Its distinctive flavor complements chicken, fish, eggs, and light cream sauces particularly well. The herb is frequently used fresh in salads, as a garnish, and in tarragon-infused vinegars and mustards. In Eastern European and Middle Eastern cuisines, tarragon appears in herb-forward preparations and tea infusions. The leaves should be added near the end of cooking to preserve their delicate, volatile flavor compounds.