Group · Herbs & spices
Tarragon
Tarragon is a fine aromatic herb with an aniseed and slightly peppery scent, emblematic of French cooking. It is available fresh, in sprigs, or dried as crushed leaves, which have a more concentrated aroma. Widely used to flavour sauces, vinegars and poultry or fish dishes, it belongs to the large family of herbs and spices. In its dried form, its nutrition facts show about 342 kcal per 100 g, but since it is used in very small amounts, its calorie contribution stays minimal. Rich in aromatic compounds, fibre and minerals, tarragon lets you lift your dishes while cutting back on salt, a plus in a balanced diet.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 342 kcal |
| Kilojoules | 1440 kJ |
| Protein | 22,8 g |
| Carbohydrate | 42,8 g |
| Fat | 7,3 g |
| Fibre | 7,4 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Manganese7,97 mg399 %
- Iron32,3 mg231 %
- Vitamin B62,41 mg172 %
- Potassium3020 mg151 %
- Calcium1140 mg143 %
- Vitamin B21,34 mg96 %
- Magnesium347 mg93 %
- Copper0,68 mg68 %
- Vitamin B9dietary folate equivalents274 µg
See the other 5 nutrients
- Vitamin C50 mg63 %
- Vitamin B38,95 mg56 %
- Phosphorus313 mg45 %
- Zinc3,9 mg39 %
- Vitamin B10,25 mg23 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
Tarragon is eaten by the pinch, never in large portions. Per 100 g it provides nearly 296 kcal, 22.8 g of protein, 42.8 g of carbohydrate, 7.24 g of fat and 7.4 g of fibre, but a recipe only uses a few grams: its real calories on the plate are therefore negligible. It is above all a natural flavour enhancer, ideal for light cooking.
- Culinary uses: it flavours béarnaise sauce, tarragon chicken, fish marinades, vinaigrettes, eggs and court-bouillons. Its aniseed aroma goes well with mustard and lemon.
- Fresh or dried: add fresh tarragon at the end of cooking to preserve its volatile essential oils. In dried form, add it earlier so that it rehydrates and releases its aromas.
- Storage: keep fresh sprigs in a glass of water in the fridge, or freeze the chopped leaves. Dried tarragon keeps in an airtight jar away from light.
As for benefits, tarragon provides fibre, minerals such as potassium and manganese, and aromatic compounds. Like all fine herbs, it helps flavour food without salt or fat, making it an ally of slimming recipes. You will find it alongside other fine herbs such as chervil or fresh parsley in the traditional fines herbes mix. To explore other flavours, discover the whole Herbs & Spices family.
Tip for active people: tarragon is not a source of energy in itself, but it makes protein-rich dishes tastier. Use it to season a chicken or fish fillet after training, as part of a recovery meal. To structure your eating for exercise, take inspiration from the principles of fitness nutrition and a balanced diet.
Weight point to note: despite a high calorie density when dried, tarragon is no problem because the amounts used are tiny. Be wary instead of the rich sauces that sometimes go with it, such as béarnaise: favour light preparations to enjoy its scent without weighing down your intake. Vary your herbs to widen your range of flavours and naturally limit the use of salt.