Dried tarragon

Dried tarragon is an aromatic herb widely used in cooking for its slightly sweet and anise-like flavor, which adds a fresh and distinctive touch to various dishes. This plant belongs to the Asteraceae family and is characterized by its fine, elongated leaves, which, when dried, retain an intense aroma ideal for seasoning sauces, vinaigrettes, stews, poultry, and fish.

Tarragon originates from Europe and Central Asia, although today it is cultivated in many regions of the world. In French cuisine, for example, it is an essential ingredient in béarnaise sauce and in the preparation of classic dishes. Its use has spread to international cuisine due to its ability to enhance flavors without overpowering them.

Regarding its properties, dried tarragon is low in calories and contains antioxidant compounds and essential oils that may aid digestion and provide anti-inflammatory effects. Although it is primarily used as a seasoning, it has also been valued in traditional medicine for its digestive and relaxing benefits.

In the context of Latin America, dried tarragon may also be found under synonyms such as estragón, French tarragon, or simply tarragon herb. It is not as common as other local herbs, but it is increasingly being incorporated into recipes for its elegant flavor and unique aroma.