Dried tarragon leaves

Dried tarragon leaves are the dehydrated leaves of the Artemisia dracunculus plant, an aromatic herb highly valued in cooking for its delicate, slightly anise-like, and sweet flavor. These leaves are a concentrated form of fresh tarragon, with an intense aroma that enhances a wide variety of dishes, especially sauces, marinades, salads, and preparations with chicken, fish, or eggs.

Tarragon originates from regions of Europe and Central Asia and is very popular in French cuisine, where it is an essential ingredient in the famous béarnaise sauce. Its cultivation has spread to many parts of the world, including Latin America, where it is used both dried and fresh.

From a nutritional point of view, dried tarragon leaves contain antioxidants, vitamins (such as A and C), and minerals that provide benefits for digestion and possess anti-inflammatory properties. Being dried, they retain their nutrients and aroma for a longer time, although with a somewhat less pronounced flavor than fresh tarragon.

In different Latin American countries, tarragon leaves may have alternative names such as dried tarragon or simply dried tarragon. Although the term "tarragon" is the most common, in some regions it is also known as dragoncillo, although the latter may refer to similar varieties or plants.