Tarragon is sweet flavor herb, commonly used in french cuisine. Tarragon has an herbaceous stem and long, thin, darkish green leaves. There are two varieties, French and Russian tarragon. French tarragon is more tender and aromatic. The Russian variety has broader leaves and a bitter flavor.
The scientific name of tarragon is Artemisia dracunculus. It is also known as estragon (in French), estragon, küchenkraut (in German), dragoncello, estragone (in Italian), estragón (in Spanish) and dragon ( in Dutch ).
Tarragon nutrition facts, value and calories
It is low in Sodium, and very low in Cholesterol. It is also a good source of Niacin, Phosphorus and Copper, and a very good source of Vitamin A, Vitamin C, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Potassium and Manganese.
According to USDA , a 100 gm of dried tarragon has following nutritional value
|Principle||Nutrient Value||Percentage of RDA|
|Total Fat||7.24 g||24%|
|Dietary Fiber||7.4 g||19%|
|Vitamin A||4200 IU||140%|
|Vitamin C||50.0 mg||83%|
Health benefits and uses of tarragon
Aid in fat loss and bodybuilding
Tarrogon is one of the food to increase insulin sensitivity naturally. Insulin sensitivity is an important factor in fat loss and helps to build muscle faster, as people with insulin resistance are much more likely to store food they eat as fat. Low insulin sensitivity or insulin resistance contribute to many health problems like diabetes.
Studies has found that an extract of tarragon increases insulin sensitivity, enhances insulin receptor signaling, may modulate skeletal muscle protein degradation and phosphatase activity as a possible mode of action
Epilepsy and Seizures
Studies has shown that tarragon essential oil has anticonvulsant activity, and sedative effects confirming its antiepileptic remedy in traditional Iranian folkloric medicine.
Lower blood sugar
Tarragon is useful for people with diabetes and insulin resistance problem.
According to a study tarragon helps to counteract high levels of glucose in the blood and has a potential role in the management of diabetic states.
Another study results indicate that the isolated compounds may be responsible for much of the glucose-lowering activity of the tarragon extract.
Study indicate that tarragon enhances cellular insulin signaling in primarily human skeletal muscle culture.
Good for nerves
Tarragon is good for nerves and helps to prevent neuropathy, which is disease or dysfunction of one or more peripheral nerves, typically causing numbness or weakness. It can be useful for people with prediabetes and obesity.
Study has shown that tarragon is a safe and nontoxic botanical extract, may find use in treatment of neuropathic changes at the earliest stage of disease.
Study finds that tarragon essential oils have antimicrobial and antioxidant activities.
It has free radical scavenging property that helps to protect the body against oxidative stress damage.
Tarragon has antimicrobial property that helps in treatment and prevention of various infection including candida and listeria infections.
Study has shown that tarragon exhibits antimicrobial activity against a variety of pathogenic microbes.
Study finds that essential oil of tarragon has antifungal activity. It can help in prevention and treatment of fungal infections.
Good for heart
Tarragon helps to keep heart healthy. It helps to prevent dangerous clot formation in the blood vessels and reduces the risk of various cardiovascular diseases including blockages.
Study confirms that tarragon has anti-coagulant activity, which can be useful for cardiovascular and thrombotic disorders.
Antiviral and antibacterial
Study has shown that tarragon has antiviral and antibacterial properties that helps to prevent vibrio infection including cholera.
Another study states that tarragon contain the compound pipertone which reduces antibiotic resistance or biofilm formation against Enterobacter cloacae.
Recipe ideas and uses
Add fresh tarragon in your green salad.
Use fresh or dried tarragon to marinate and add flavor to fish , lamb etc.
Add it into stew, curries, sauces or pesto, and while making bread.
Steep into vinegar.
Make pickle out of it.