Ingredient
Tarragon (Artemisia dracunculus)
What is Tarragon (Artemisia dracunculus)?
Tarragon is an aromatic herb known for its licorice-like flavor, primarily used in culinary applications. It is a perennial plant and is a popular ingredient in French cuisine.
Tarragon is often used to enhance the flavor of dishes, especially in sauces, dressings, and herbal teas. There isn't significant scientific research specifically on tarragon's health benefits or risks, but it is commonly considered safe for culinary use.
When you see tarragon on a label, it's typically added for its flavoring properties, rather than for preservation or enhancement. It's less common in processed food products and more typical in natural or specialty food items.
Commonly found in: herbal teas, sauces, dressings, culinary dishes, marinades
Tarragon is generally recognized as safe (GRAS) by the FDA when used as a spice or seasoning.
There is limited research specifically on tarragon; it is typically considered safe in culinary amounts.
Tarragon is derived from a plant and is suitable for vegan diets.
Sources: Spices and Seasonings
Scout's take
Tarragon contributes estragole and traces of capillin/bornyl acetate. Long history of culinary use; small-scale evidence for blood-glucose modulation in diabetic models. No safety concerns at infusion doses.
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