Tarragon: Health effects and who should avoid it

Tarragon, an aromatic herb also called dragoncillo or tarragón, holds significant value in both French gastronomy and phytotherapy. Its distinctive anise-like aroma and bitter flavor make it a staple in French cuisine, and it is recognized for properties such as aiding digestion and reducing inflammation.

Originating from Central Asia, tarragon spread globally, reaching England by the mid-16th century and the United States by the early 19th century, where it is now cultivated in California. Historically, its leaves and oil were applied to treat skin irritations and wounds, and it was used to combat scurvy.

In the kitchen, tarragon is essential for classic preparations like chicken tarragon, bouillabaisse, and flavored salmon. It also seasons oils, vinegars, cheeses, salads, and marinades. Health coach Yael Hasbani recommends adding tarragon to protein-rich foods to aid digestion and notes its compatibility with vegetables like asparagus and potatoes.

Hasbani advises adding tarragon towards the end of cooking or when plating to preserve its nutrients, particularly phenolic compounds, which can be diminished by heat. Fresh tarragon can be used in tablespoon quantities, while dried tarragon requires only a teaspoon due to its concentrated flavor.

The herb is a good source of protein, fiber, iron, calcium, magnesium, zinc, and vitamins A, C, and B6. Traditionally, it's used to enhance digestive functions, with its carminative properties helping to expel gas and alleviate cramps. Studies on rodents suggest potential liver benefits by reducing oxidative stress, though further research is needed.