Herb

Mature Leaf

Mature leaves of Tarragon have fuller flavour and stronger ribs—better cooked. Strip tough midribs if needed. As a mature leaf section of leaf, portion for even cooking and clear labelling. Add tarragon mature 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.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedDriedFreshPreparedRawWilted

Traits

FreshMature LeafPortionPrep ReadyTender

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 35.1

Amount per 100 g

Total Fat 0.75 g
Saturated Fat 0.2 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.4 g
Cholesterol 0 mg
Sodium 24.3 mg
Salt 0.05 g
Total Carbohydrate 6.61 g
Dietary Fibre 5.22 g
Total Sugars 1.06 g
Complex / starch 0.95 g
Protein 2.83 g
Water 82.4 g

Detailed nutrients

Energy 35.1 kcal
Water 82.4 g
Carbohydrates 6.61 g
- Sugars 1.06 g
- Starch 0.95 g
- Fibre 5.22 g
Protein 2.83 g
Fat 0.75 g
- Saturated Fat 0.2 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.4 g
  - Omega-3 0.04 g
Vitamins 440 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 1.09 mg
- Vitamin B5 — Pantothenic Acid 0.43 mg
- Vitamin B6 0.21 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 83.7 µg
- Vitamin C 30 mg
- Vitamin E 2.05 mg
- Vitamin K 305 µg
Minerals 290 mg
- Major Minerals 288 mg
  - Calcium 42 mg
  - Sodium 24.3 mg
  - Potassium 222 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.05 g

Vitamins

vitamin-c: 30 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 1.09 · vitamin-b5-pantothenic-acid: 0.43 · vitamin-b6: 0.21 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 83.7 · vitamin-e: 2.05 · vitamin-k: 305.3 ·

Minerals

Sodium: 24.28 · Potassium: 222 · Calcium: 42 · Iron: 1.5 ·

Leaf tissue is fibre- and water-forward with low energy density.

History

1800

Markets sold tarragon as separate mature leaf forms so cooks could match prep to the dish.

1950

Retail packing made mature leaf of tarragon a familiar labelled product.

2000

Food service portioned mature leaf of tarragon for consistent yield.