Herb
Tarragon
Tarragon is a slender-leaved herb prized for anise-liquorice aroma, especially French tarragon (Artemisia dracunculus var. sativa). It is essential to béarnaise, fines herbes, chicken, fish, and vinegar infusions. French tarragon is sterile and propagated by cuttings; Russian tarragon is hardier but coarser and less aromatic. Fresh leaves bruise easily; dried tarragon is milder and best used with care to avoid hay-like notes.
Also known as: Estragon, Pericón
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A sample of named types with their own origin and culinary profiles.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.79 g
- Saturated Fat 0.21 g
- Trans Fat 0 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.38 g
- Cholesterol 0 mg
- Sodium 25.2 mg
- Salt 0.05 g
- Total Carbohydrate 7.2 g
- Dietary Fibre 4.31 g
- Total Sugars 0.99 g
- Complex / starch 1.01 g
- Protein 2.86 g
- Water 85.8 g
- Energy 40.8 kcal
- Water 85.8 g
- Carbohydrates 7.2 g
- Sugars 0.99 g
- Monosaccharides 0.7 g
- Disaccharides 0.3 g
- Starch 1.01 g
- Amylose 0.25 g
- Amylopectin 0.76 g
- Digestible Starch 0.86 g
- Resistant Starch 0.1 g
- Fibre 4.31 g
- Soluble Fibre 1.51 g
- Insoluble Fibre 2.8 g
- Protein 2.86 g
- Plant Protein 2.72 g
- Fat 0.79 g
- Saturated Fat 0.21 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.38 g
- Vitamins 460 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 0.84 mg
- Vitamin B5 — Pantothenic Acid 0.33 mg
- Vitamin B6 0.24 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 92.8 µg
- Vitamin C 2 mg
- Vitamin E 2.28 mg
- Vitamin K 339 µg
- Minerals 275 mg
- Major Minerals 269 mg
- Trace Minerals 6.1 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 0.84 · vitamin-b5-pantothenic-acid: 0.33 · vitamin-b6: 0.24 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 92.8 · vitamin-e: 2.28 · vitamin-k: 339.3 ·
Minerals
Sodium: 25.23 · Potassium: 192 · Calcium: 52 · Iron: 0.7 · Zinc: 0.4 · Iodine: 5 ·
Fresh herbs are aromatic leaves—modest macros, concentrated micronutrients and polyphenols per gram dry.
History
Tarragon originated in Central Asia and entered Persian and later Mediterranean culinary traditions.
French cooks elevated tarragon within classic sauce and vinegar cookery.
Fines herbes combinations formalised tarragon alongside parsley, chervil, and chives.
French tarragon cuttings and tarragon vinegar became staples of professional Western kitchens.