Super source
Calcium
170 mg · 13% DV target
A highly aromatic herb with a distinct anise-like flavor and slender green leaves, tarragon is a cornerstone of French cuisine that provides a concentrated source of protective plant pigments.
Tarragon contains luteolin, a flavonoid (a type of plant pigment) that is being studied for its role in anti-inflammatory dietary patterns .8
Fresh tarragon is a source of beta-carotene (a precursor to vitamin A) and other phytochemicals, though the total nutrient contribution is typically small due to the low quantities used in cooking .23
Culinary use of tarragon is recommended as a way to add variety and flavor to meals without significantly increasing sodium, potassium, or phosphorus intake, which is particularly useful for individuals monitoring their mineral balance .11
Early research using concentrated extracts of Russian tarragon suggests it may influence metabolic flexibility (the body's ability to switch between burning fats and carbohydrates) and muscle creatine retention, though these effects have not been established for standard culinary use .14
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
170 mg · 13% DV target
51.0 mg · 12% DV target
450 mg · 10% DV target
Wrap in a damp paper towel and place in a perforated bag.
Freeze in oil or water in ice cube trays to preserve flavor.
Herbs have a very low carbon footprint due to high yield and minimal processing.
The name tarragon is derived from the French word 'esdragon', meaning 'little dragon', which stems from an ancient belief that the plant's coiled roots could cure venomous snake bites.