Tarragon
Tarragon is a low-histamine herb with no known histamine-raising properties at normal culinary use.
Tarragon is a delicate, anise-flavored herb that doesn't have a known connection to histamine issues.
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No flagged mechanism — tarragon isn't listed among histamine-liberating or DAO-blocking foods in well-established literature
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Fresh is more delicate — fresh tarragon has a softer, more nuanced flavor than dried, and it's the form most commonly used in French cooking without histamine concerns
Fresh tarragon works well in sauces and dressings and is a good herb to experiment with if you're building a low-histamine kitchen.
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For educational purposes only. Not medical advice. Consult a healthcare professional for personal guidance.
References
- SIGHI Food Compatibility List — SIGHI (2026)
- Histamine and histamine intolerance — Maintz & Novak (2007)
- Histamine Intolerance: The Current State of the Art — Comas-Basté et al. (2020)
- Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? — Sánchez-Pérez et al. (2021)
- Histamine Intolerance: Symptoms, Diagnosis, and Beyond — Jochum (2024)
- Guideline on management of suspected adverse reactions to ingested histamine — Reese et al. (2021)