Fresh tarragon leaves

Fresh tarragon leaves are an aromatic herb with a delicate and slightly anise-like flavor, widely used in cooking to enhance the taste of sauces, salads, fish, poultry, and vinaigrettes. Its scientific name is Artemisia dracunculus and it is part of the Asteraceae family.

Origin: Tarragon is native to Europe and Western Asia, particularly temperate regions. It is very popular in French cuisine, such as in the famous tartar sauce or béarnaise sauce, although it is also appreciated in various Latin American and Eastern European cuisines.

Properties: Fresh tarragon not only provides a unique aroma but also contains antioxidants, essential oils, and compounds that aid digestion. It is low in calories and can act as a natural anti-inflammatory, in addition to having a beneficial effect on the digestive system.

Synonyms in Spanish in Latin America: In different regions of Latin America, fresh tarragon leaves may be known simply as estragón, although in some countries they are also called dragón or hierba de santa maría. However, the term "estragón" is the most common and recognized.