Description

Tarragon is also called “dragon’s wart” and is described as having a bittersweet flavor and an aroma similar to Anise. Tarragon is one of four fine herbs used in French cooking and is a main ingredient in Béarnaise sauce, giving the sauce flavor. Its powerful fresh flavor is often used in vinegars, dressings, sauces, eggs, mustards, meats, as well as fish. Licorice-flavored Tarragon is native to Central Asia and Europe, including Siberia and southern Russia. It began to take hold in French and Italian cuisine in the late medieval period.

You probably will never eat enough Tarragon in one sitting to have much of a nutritional impact, but the herb does have some calcium, Vitamin B6, potassium, iron, and magnesium.