Herb
Leaf
Leaf of Tarragon is the blade used as herb or green—sweet liquorice aroma. Young leaves milder; wash grit thoroughly. Add tarragon leaf late for perfume or earlier for deep infusion. Store dry forms airtight; keep fresh stems damp. Béarnaise, chicken, eggs, and vinegar are classic paths.
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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 0.85 g
- Saturated Fat 0.2 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.4 g
- Cholesterol 0 mg
- Sodium 25.3 mg
- Salt 0.05 g
- Total Carbohydrate 6.67 g
- Dietary Fibre 5.07 g
- Total Sugars 1.04 g
- Complex / starch 1.04 g
- Protein 2.86 g
- Water 89.1 g
- Energy 37.3 kcal
- Water 89.1 g
- Carbohydrates 6.67 g
- Protein 2.86 g
- Fat 0.85 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.4 g
- Omega-3 0.04 g
- Vitamins 480 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 0.83 mg
- Vitamin B5 — Pantothenic Acid 0.33 mg
- Vitamin B6 0.23 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 92.1 µg
- Vitamin C 30 mg
- Vitamin E 2.26 mg
- Vitamin K 337 µg
- Minerals 315 mg
- Major Minerals 313 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 30 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 0.83 · vitamin-b5-pantothenic-acid: 0.33 · vitamin-b6: 0.23 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 92.1 · vitamin-e: 2.26 · vitamin-k: 336.6 ·
Minerals
Leaf tissue is fibre- and water-forward with low energy density.
History
Markets sold tarragon as separate leaf forms so cooks could match prep to the dish.
Retail packing made leaf of tarragon a familiar labelled product.
Food service portioned leaf of tarragon for consistent yield.