Tarragon

Tarragon is a perennial herb native to Europe and Asia, belonging to the daisy family. It has narrow, dark green leaves with a distinct anise-like aroma and flavour. The herb is typically grown from cuttings or divisions, and its leaves are harvested fresh or dried for culinary use.

Tarragon is primarily used as a flavouring agent in a wide variety of dishes. Its unique, slightly peppery and anise-like taste makes it a popular addition to sauces, dressings, marinades, and egg dishes. It is also a key ingredient in Béarnaise sauce and is frequently paired with chicken, fish, and vegetables.

Tarragon is not an authorised food additive in the UK and is used as a culinary herb for its flavour. It is not subject to regulation as a food additive. While tarragon is generally considered safe for consumption in typical culinary amounts, some compounds present in the herb, such as estragole, have been studied for potential health effects at very high doses. Regulatory bodies like EFSA have evaluated estragole, and research into its effects is ongoing, but no specific health concerns are associated with normal dietary intake of tarragon.