Herb

Open Flower

Open flowers of Tarragon are for garnish and short infusions. Do not boil hard. As a open flower section of flower, portion for even cooking and clear labelling. Add tarragon open flower late for perfume or earlier for deep infusion. Store dry forms airtight; keep fresh stems damp. Béarnaise, chicken, eggs, and vinegar are classic paths.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedDriedFreshInfusedPrepared

Traits

AromaticDelicateOpen FlowerPortionPrep Ready

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 40.5

Amount per 100 g

Total Fat 0.82 g
Saturated Fat 0.19 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.42 g
Cholesterol 0 mg
Sodium 23.9 mg
Salt 0.05 g
Total Carbohydrate 6.89 g
Dietary Fibre 4.04 g
Total Sugars 0.94 g
Complex / starch 1.02 g
Protein 3.08 g
Water 81.5 g

Detailed nutrients

Energy 40.5 kcal
Water 81.5 g
Carbohydrates 6.89 g
- Sugars 0.94 g
- Starch 1.02 g
- Fibre 4.04 g
Protein 3.08 g
Fat 0.82 g
- Saturated Fat 0.19 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.42 g
  - Omega-3 0.04 g
Vitamins 436 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 1.15 mg
- Vitamin B5 — Pantothenic Acid 0.45 mg
- Vitamin B6 0.23 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 88.6 µg
- Vitamin C 2 mg
- Vitamin E 2.18 mg
- Vitamin K 324 µg
Minerals 395 mg
- Major Minerals 394 mg
  - Calcium 45 mg
  - Sodium 23.9 mg
  - Potassium 325 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 1.15 · vitamin-b5-pantothenic-acid: 0.45 · vitamin-b6: 0.23 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 88.6 · vitamin-e: 2.18 · vitamin-k: 323.7 ·

Minerals

Sodium: 23.91 · Potassium: 325 · Calcium: 45 · Iron: 1.5 ·

Open Flower of Tarragon: composition reflects this culinary part relative to the whole ingredient.

History

1800

Markets sold tarragon as separate open flower forms so cooks could match prep to the dish.

1950

Retail packing made open flower of tarragon a familiar labelled product.

2000

Food service portioned open flower of tarragon for consistent yield.