Tarragon is widely used in French cuisine – from its appearance in Bearnaise sauce to the commonly used herb medely known as “Fines Herbes”.

With it’s distinctive anise-like flavor, tarragon is primarily used as a flavoring for vinegar as well as pickles, relishes, prepared mustards, and sauces.

High in antioxidants, tarragon pairs nicely with fish, soups and stews, and is often used in tomato dishes.

Antioxidant Score (ORAC)=15,542

Selecting and Storing Tarragon

Look for fresh tarragon, with its narrow, pointed leaves in the summer and early fall. It is also available dried and in powder forms. Store dry tarragon in a cool, dark place for up to six months.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Molds, No Tubers, No Citrus, No Nightshade, No Legumes, No Grains, No Corn, No Yeast, No Peanuts,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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