Nutritional profile

According to USDA FoodData Central, tarragon is an aromatic herb whose dried form is low in moisture and provides dietary fiber along with plant compounds that give it color and scent. It contains vitamins including vitamin A (as carotenoids) and vitamin C, plus minerals such as manganese, iron, calcium, and potassium. Because tarragon is typically added by the pinch or spoonful, the actual amounts contributed to a dish are small. The fresh herb is mostly water and adds very few calories at the quantities normally used.

In the kitchen

Tarragon is a cornerstone of French cuisine and shines in bearnaise sauce, chicken tarragon, and the fines herbes blend with parsley, chives, and chervil. Its licorice note is delicate, so stir it in near the end of cooking or use it fresh in vinaigrettes, herb butters, and omelets. Try it with roast chicken, poached or grilled fish, creamy mushroom sauces, and simple buttered vegetables. Tarragon vinegar and tarragon compound butter are easy ways to carry its flavor into many dishes.

Choosing & preparing

Choose fresh tarragon with bright, uniformly green leaves and firm, upright stems that give off a clear licorice aroma when brushed. Avoid bunches that look wilted, yellowed, dark, or slimy, which signal age. When buying plants, French tarragon offers far more flavor than the seed-grown Russian type.

Flavor pairings

Tarragon pairs naturally with chicken, eggs, fish and shellfish, mushrooms, tomatoes, and asparagus. It loves the company of butter, cream, lemon, mustard, and white wine vinegar. Among herbs it blends well with parsley, chives, and chervil.

Tips

A little tarragon goes a long way, so start with a small amount and add more to taste. Add it late in cooking to preserve its aroma, and reach for French tarragon whenever you want the truest anise flavor.

General food-composition information based on USDA FoodData Central. This is not medical or dietary advice; for personal guidance, consult a registered dietitian or your doctor. Page updated Aug 4, 2026.