Image of Tarragon

Tarragon, also known as Dragon's Wart or Dragon Herb, flavors sauces in a mild, yet distinct manner. Mustard, tartar and bearnaise all benefit from the addition of tarragon, as does vinegar.

Scientific Binomial Name: Artemisia dracunculus

SELECTION INFORMATION
Usage

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.

Selection

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

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.

Storage

Most herbs benefit from being stored with freshly cut stems in a glass of water - either in or out of the refrigerator.

Ripening

Herbs will not ripen further after harvest.

  • Nutritional Information
  • 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

    Calories :295Calories from Fat :
    Total Fat7.24
    Cholesterol0%
    Sodium 62%
    Total Carbohydrate50.22%
    Dietary Fiber7.4%
    Sugars 0%
    Protein 22.77%
    Vitamin A4200%
    Vitamin C50%
    Calcium 1139 %
    Iron 32.3%

  • Tips & Trivia
  • 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.

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