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Spice Descriptions and Uses

Tarragon - artemisia dracunculus

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Tarragon brings sophistication and subtleties to your cooking. Tarragon vinegar is a wonderful flavouring and easily made by adding rubbed tarragon to vinegar and letting stand for a few days. You may choose to strain the vinegar later but it is not necessary.

Flavour:

Softly sweet with a hint of perfume and a subtle reminder of anise

How to Use:

Tarragon is the essential ingredient in Bernaise sauce. Great in mayonnaise, mustard, sour cream sauces, pickles, tuna salads and casseroles, omelettes, poached fish, mushrooms, poultry, mustard sauces, salad dressings, marinades, ragouts and pot roasts.

Other info:

Tarragon's subtle flavour tends to diffuse quickly through dishes, so use it sparingly and taste test to adjust flavour.

Tarragon butter is a great addition to your table and cooking. It is easy to make and can be frozen until needed. For each 2 tablespoon softened butter, add 1 teaspoon tarragon, 1 teaspoon lemon juice and salt.

Tarragon, ground

Nutrient

Units

1 tsp

-------

1.60 g

Proximates

Water

g

0.124

Energy

kcal

4.720

Energy

kj

19.776

Protein

g

0.364

Total lipid (fat)

g

0.116

Carbohydrate, by difference

g

0.804

Fiber, total dietary

g

0.118

Ash

g

0.192

Minerals

Calcium, Ca

mg

18.224

Iron, Fe

mg

0.517

Magnesium, Mg

mg

5.552

Phosphorus, P

mg

5.008

Potassium, K

mg

48.320

Sodium, Na

mg

0.992

Zinc, Zn

mg

0.062

Copper, Cu

mg

0.011

Manganese, Mn

mg

0.127

Selenium, Se

mcg

0.070

Vitamins

Vitamin C, total ascorbic acid

mg

0.800

Thiamin

mg

0.004

Riboflavin

mg

0.021

Niacin

mg

0.143

Vitamin B-6

mg

0.019

Folate, total

mcg

4.384

Vitamin B-12

mcg

0.000

Vitamin A, IU

IU

67.200

Vitamin A, RE

mcg_RE

6.720

Vitamin E

mg_ATE

0.027

Lipids

Fatty acids, total saturated

g

0.030

4:0

g

0.000

6:0

g

0.000

8:0

g

0.000

10:0

g

0.000

12:0

g

0.000

14:0

g

0.002

16:0

g

0.019

18:0

g

0.007

Fatty acids, total monounsaturated

g

0.008

16:1 undifferentiated

g

0.002

18:1 undifferentiated

g

0.006

20:1

g

0.000

22:1 undifferentiated

g

0.000

Fatty acids, total polyunsaturated

g

0.059

18:2 undifferentiated

g

0.012

18:3 undifferentiated

g

0.047

18:4

g

0.000

20:4 undifferentiated

g

0.000

20:5 n-3

g

0.000

22:5 n-3

g

0.000

22:6 n-3

g

0.000

Cholesterol

mg

0.000

Phytosterols

mg

1.296