Tarragon: What It Is, French Tarragon vs Russian and Tarragon Nutrition

Tarragon is a leafy herb with a sweet, licorice-like flavor, widely used in French cooking. Its botanical name is Artemisia dracunculus, and a 2021 review places it in the Asteraceae, the daisy family. This guide explains what tarragon is, why French tarragon and Russian tarragon are not equal in the kitchen, what USDA data show for dried tarragon per spoonful, what reviews say about estragole, one of its natural aroma compounds, and which herbs make a workable tarragon substitute.

Peptide Labs does not sell tarragon or any tarragon products. This article is general nutrition information, not medical advice.

What is tarragon?

Tarragon is a leafy herb with long, narrow green leaves. A 2021 review in Frontiers in Pharmacology describes Artemisia dracunculus as a species in the Asteraceae family that is known as a spice in Asia, Europe and the Americas, with the leaves and leafy herb as the parts used. The same review notes that it has long held an established place in the food industry as a spice.

The flavor is what sets tarragon apart. University of Illinois Extension describes the leaves as having a licorice or anise flavor, a little like fennel, with a gentle bittersweet finish. Tarragon shares its genus, Artemisia, with wormwood, but the two plants are used very differently: tarragon is a kitchen herb, used by the pinch or the sprig.

French tarragon vs Russian tarragon

Two kinds of tarragon are sold, and they are not interchangeable in the kitchen. A 2011 critical review in the Journal of Agricultural and Food Chemistry describes two well-known cultivars, Russian and French, that differ in their chromosomes, their appearance and their chemistry. University of Illinois Extension explains the practical side for gardeners and cooks:

The extension service adds a useful shopping tip: because French tarragon cannot be grown from seed, seed packets sold simply as tarragon contain Russian tarragon. If you want French tarragon for the garden, start with a plant. Fresh tarragon in grocery stores is usually sold in small clamshells; taste a leaf, and a clear anise note tells you it is the flavorful kind.

How to use tarragon in the kitchen

Tarragon is delicate. University of Illinois Extension notes that its flavor is quickly lost when the leaves are dried and suggests using it fresh whenever possible, so add fresh leaves near the end of cooking or right before serving. Some classic uses:

• Bearnaise sauce: tarragon and shallots give this butter sauce its signature flavor.
• Fines herbes: the French blend of tarragon, chives, parsley and chervil, stirred into omelets or scrambled eggs (see our egg nutrition guide).
• Chicken and fish: tarragon is a classic partner for roast chicken, creamy chicken dishes (chicken breast nutrition) and salmon.
• Vinegars and dressings: the extension service lists vinegars, oils, marinades and salads; tarragon vinegar is a pantry classic.
• Vegetables: toss chopped leaves with green beans, carrots, potatoes or a tomato salad.

Tarragon nutrition per spoonful (USDA)

USDA SR Legacy has an entry for dried tarragon but none for fresh tarragon, so the values below are for the dried herb only. Because a teaspoon of dried leaves weighs well under a gram, the amounts are small. Percent Daily Values (%DV) use FDA reference amounts.

In USDA data, a tablespoon of dried tarragon leaves supplies about 5 calories and 6% of the Daily Value for manganese, with only a few percent of the Daily Value for iron and calcium. The USDA tarragon entry has no vitamin K value, so we do not give one. Dried tarragon is a flavoring rather than a meaningful source of nutrients, which is how it is used in cooking anyway. Our basil guide covers another dried herb with USDA values per teaspoon.

Estragole and tarragon: what reviews say

Tarragon’s anise aroma comes from compounds in its essential oil, and one of the main ones, according to the 2011 review, is estragole. A 2026 study in Archives of Toxicology notes that estragole also occurs in herbs and spices such as fennel and basil. The 2011 critical review noted concerns about the toxic effects of two main constituents of tarragon oil, estragole and methyleugenol, and then reported that no acute toxicity or mutagenic activity had been reported at levels relevant for human consumption. The review added that water extracts of tarragon contain very low amounts of both compounds and are considered to pose a very limited risk.

FDA’s list of essential oils and natural extractives generally recognized as safe for their intended use (21 CFR 182.20) names tarragon, under the entries estragole, estragon and tarragon. In these reviews, the research interest centers on concentrated oils and extracts rather than leaves used in a sauce. If you are thinking about tarragon oil or a concentrated tarragon product, especially during pregnancy, talk to a healthcare provider or pharmacist first.

Is tarragon healthy? What the research covers

Tarragon adds a lot of flavor for very few calories, and that is the honest summary of its place in a diet. Reviews describe a long history of traditional use, but the 2011 review notes that the animal work behind most claims was done mainly in rodents and calls for clinical studies, and the 2021 review likewise summarizes laboratory and animal research. Neither review tested the amount of tarragon on a dinner plate. NCCIH, the federal agency that reviews herbs and supplements, has no fact sheet on tarragon in its Herbs at a Glance series, and this guide makes no supplement claims.

• Regulatory status: FDA lists tarragon among spices and natural seasonings generally recognized as safe for their intended use (21 CFR 182.10). That listing covers seasoning use, not health benefits.
• Allergy: tarragon is not one of the nine major food allergens FDA lists. A 2025 review notes that pollen from ragweed and Artemisia plants carries allergens that can cross-react, so people with a known daisy-family pollen allergy can ask an allergist about related herbs.

Tarragon substitute ideas

No herb tastes exactly like tarragon, but these swaps get close in most recipes:

• Chervil: mild and faintly anise-like; the closest match in egg dishes.
• Fennel fronds: the feathery tops of a fennel bulb bring a similar licorice note.
• Fresh basil: sweet and slightly anise-like, a good stand-in for tomatoes or chicken.
• Dill: works with fish and creamy sauces; see our dill guide.
• Dried tarragon for fresh: usable in long-cooked dishes, but the flavor is weaker, so taste and adjust.
• Marjoram: a different flavor, but a soft, sweet herb for chicken and eggs; see our marjoram guide.

Buying and storing tarragon

• Fresh: choose bright green, perky sprigs without dark or slimy leaves; wrap them in a barely damp paper towel and refrigerate in a bag.
• Dried: look for green rather than gray-brown leaves; the extension service advises putting dried leaves quickly into sealed containers.
• Storage: keep dried tarragon in a sealed jar away from light, heat and steam, and follow the package date.
• Freezing: chopped fresh leaves can be frozen in a little oil or butter for sauces.

Frequently Asked Questions

Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Last reviewed October 2026.

Related guides: Marjoram: What It Is, Sweet Marjoram Nutrition and How to Use It, Thyme: Nutrition, What Thyme Benefits Research Shows, Fresh vs Dried Thyme, Basil: Sweet Basil Nutrition, Fresh vs Dried and Safety.