Tarragon Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Artemisia dracunculus
In mustard, tartar and bernaise sauces and tarragon vinegar. Tarragon is one of French cuisine's fines herbs used in cooking chicken, fish and egg dishes.
Tarragon has a sweet anise taste thanks to the presence of estragole and should be used sparingly. In general, herbs should be fresh looking, crisp and brightly-colored. Keep wet or store in an air-tight bag.
Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.
Most herbs benefit from being stored with freshly cut stems in a glass of water - either in or out of the refrigerator.
Herbs will not ripen further after harvest.
Tarragon is low in sodium, and very low in cholesterol. It's also a good source of Niacin, Phosphorus and Copper, and a great source of Vitamin A, Vitamin C, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Potassium and Manganese.
1 tbsp, leaves
Amount per serving
Tarragon is used in Slovenia as a spice for sweet pastry called potica.
Tarragon provides the flavor for a popular bright green colored carbonated soft drink called Tarhun that's sold in Armenia, Georgia, Russia and Ukraine. Tarhun is the Armenian, Persian and Russian word for tarragon.
The word tarragon comes from the Arabic for "dragon," associated with the use of tarragon as a body purifier used when diseases were epidemic.
Originally a bitter, wild marsh plant ranging from Sweden south throughout Europe, celery was used over centuries for medicinal purposes "to purify (...)
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