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Tarragon is widely used in classic French cooking for a variety of dishes including chicken, fish, and vegetables, as well as many sauces, the best known being béarnaise (a distinctive and classic French sauce). It’s also an integral ingredient in a variety of herbal combinations, including fines herbes; other herbs included in this classic combination are chervil, chives, and parsley.
Tarragon’s flavor is strong, so it can overpower other flavors and should be used with a light hand. Also, cooking intensifies the flavor of both fresh and dried tarragon.
Some gourmet markets carry tarragon vinegar, which works well over salads of fresh leafy greens.
Both French and Russian tarragon are available. French tarragon is the more delicate and flavorful of the two and is preferred for cooking.
Both varieties are available in fresh, dried, and powdered forms. Fresh tarragon is more flavorful than the dried herb.
Tarragon, dried, ground, 1 Tbsp (5g)
Calories: 14
Protein: 1.0g
Carbohydrate: 2.4g
Total Fat: 0.34g
Fiber: 0.35g
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
