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Tarragon (Artemisia dracunculus)

Tarragon has a flavour similar to that of anise and its aroma is also similar. The leaf of this herb is slender and is used fresh or dried. It is also known as one of the ‘four fine’ herbs that are used in French cuisine.

This herb, with its strong anise like flavour is great to use with many dishes. Be careful not to over use it as its flavours can be over powering. It goes great with fish, chicken and egg dishes. When cooking with tarragon it is normally used towards the end of cooking time, as the flavour weakens the more you cook it.

Medicinal & Nutritional Benefits 

Healing- Because this herb has high a content of vitamins, phenols and tannins it is regarded as being beneficial to healing and giving balance to the overall body.

Diabetes- It is also known to help reduce blood sugar levels by improving insulin sensitivity, which changes the way the body uses glucose.

Inflammation- Has great antioxidant effects, which can be beneficial in reducing inflammation in the body according to studies.


Vitamins- A, C, B6, B12, Folates, Niacin, Pyridoxine, Riboflavin, Thiamin.

Minerals- Calcium, Magnesium, Iron, Copper, Manganese, Potassium.

Tarragon Cooking Tips

Personally, I prefer to cook with this herb when it is dried as it holds its flavour well and is handy to have in the spice rack. With its anise flavour it is also great to use in soups and sauces as well as with meats and fish.

Cooking this herb with eggs is an excellent way to start the day. I like to have scrambled eggs with some smoked salmon and tarragon. I think it’s a lovely, easy breakfast to make and tastes great. See my easy recipe below and give it a try.

Scrambled Eggs with Smoked Salmon and Tarragon 


Serves 2 people


4 x large free range eggs

40 grams smoked salmon chopped

20 grams of butter

1 x tablespoon dried tarragon

Sea salt and fresh ground black pepper


Put the eggs in a mixing bowl and give them a good whisk. Add the smoked salmon and the tarragon with a good pinch of salt and a good grind of the black pepper. Give it a good stir.

Get a medium to large frying pan and put on a medium to low heat.

 Now add the butter. Once the butter has melted add the egg mixture and let it cook. When you see the outside edge starting to set use a spatular or something similar to push  the egg mixture into the centre. Leave for 10-20 seconds and repeat until it is all cooked.

Now serve.