Healthy Food Database

Tarragon
The most desirable tarragon is the French variety, which has long, slender leaves and a delicate flavour with hints of licorice and anise. Russian and Mexican varieties, although more easily available, have inferior flavour.
Category: Herb
In Season:
To Buy:
When buying fresh, avoid bunches with yellow flowers as they are not true French tarragon. Dried leaves should be cut into clearly-definable sections of narrow leaves.
To Store:
Store fresh bunches in water in the fridge with a clean plastic bag pulled down over the leaves and secured by folding open ends under the base of the water container. They will keep for up to 5 days this way. Store dried tarragon in an airtight container away from heat, light and humidity.
Tips & Tricks:
Popular in French cuisine, add tarragon to sauces for chicken, to egg dishes and to stuffings for poultry. Fresh leaves, deep-fried and served immediately, make a stylish garnish.
Cooking Tips:
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Nutrition per 100 Grams:

Amines:
Low
Glutamates:
n/a
Salicylates:
Extremely High

Benefits the Following Health Conditions:*

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* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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