Fresh tarragon

Fresh tarragon is an aromatic herb widely used in cooking to provide a distinctive flavor, slightly sweet and anise-like, with hints of mint and caraway. Its texture is delicate, and its thin, elongated leaves are primarily used fresh to enhance the flavor of sauces, salads, fish, poultry, and vinaigrettes.

Tarragon is native to the temperate regions of Europe and Central Asia, and its cultivation has spread to various parts of the world due to its popularity in gastronomy, especially in French cuisine, where it is a key ingredient in the famous tartar sauce and béarnaise sauce.

Among its properties, its content of antioxidants, vitamins such as A and C, and minerals that help improve digestion and have anti-inflammatory effects stand out. Additionally, tarragon helps stimulate the appetite and can act as a mild natural sedative.

Regarding its synonyms in Spanish in different Hispanic American countries, fresh tarragon can also be referred to as “estragón” or “tarragón”. It does not usually have many other popular names, but in some places, it may be confused with other aromatic herbs due to their similar aroma.