Tarragon: Anise-Licorice Herb for Sauces, Chicken & Eggs

Tarragon (*Artemisia dracunculus*) is a tender herb with **anise/licorice** aroma. **French tarragon** is prized for its bright, peppery-sweet flavor; **Russian tarragon** is milder and less aromatic.

≈**2 kcal**, negligible carbs/fat/protein; contains small amounts of **polyphenols** and **potassium**. Used primarily as a **flavoring**.

- **High impact flavor** lets you use **less salt**. - Pairs with **butter, cream, mustard, lemon**, and **white wine** sauces. - Brightens **chicken, turkey, fish, eggs, potatoes, mushrooms**.

- Strong flavor—**overuse can dominate**. - Member of the **Asteraceae** family; rare **allergies** possible. - Contains **estragole**; stick to **culinary amounts**, especially during pregnancy/nursing.

- Finish sauces like **Béarnaise**; add near the end to preserve aroma. - Make **tarragon vinegar** (steep fresh sprigs 1–2 weeks). - Stir into **omelets, chicken salad, compound butter**. - Works in **Herbes de Provence** blends. - **Conversion:** ~**1 tbsp fresh = 1 tsp dried**.

Use **French tarragon** where possible. Keep leaves **whole or roughly chopped** and add **off heat**. Store fresh sprigs wrapped and refrigerated; or freeze in butter/ice cubes.