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Kitchen Dictionary: tarragon

Pronounced: TEHR-uh-gon

An herb with narrow, pointed, gray-green leaves with a distinctive anise or licorice flavor. Only the leaves are edible. Tarragon is excellent with seafood, fruits, poultry, eggs and most vegetables, as well as sauces, particularly bearnaise sauce. Tarragon can easily dominate other flavors, and care should be taken when using tarragon. Tarragon leaves should be used fresh, as the aroma of dried tarragon is usually very weak. French or german tarragon is sweet and aromatic, reminiscent of fennel, anise and licorice. Russian tarragon has coarser, paler leaves and is not fragrant and tastes slightly bitter. The french variety is most often used in cooking.


Season: available year-round

Matches well with: artichokes, bearnaise sauce, carrots, chicken, eggs, fish, lobster, mushrooms, onions, potatoes, rabbit, salads, shellfish, sole, spinach, stuffings, tomatoes, veal

More Tarragon Recipes
Popular Tarragon Recipes
Whole Foods' Tarragon Chicken Salad
Tuna Tarragon Pasta Salad
Orange Roughy With Tarragon and Vegetables

Nutrition Facts

Calculated for 1 tbsp, ground
Amount Per Serving %DV
Calories 14
Calories from Fat 3 (22%)
Total Fat 0.3g 0%
Saturated Fat 0.1g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Potassium 144mg 4%
Total Carbohydrate 2.4g 0%
Dietary Fiber 0.4g 1%
Sugars 0.4g
Protein 1.1g 2%

How is this calculated?