Is tarragon high in gos?

Watch for

Moderate salicylate (C), which is the only grade on this page that asks for portioning. Fresh sprigs folded into a sauce at the end are a smaller dose than dried tarragon rubbed on by the spoonful / Tarragon dries badly. Its estragole is highly volatile and largely evaporates, leaving a flat, hay-like powder, so cooks compensate by using two or three times as much. That habit quietly multiplies the salicylate exposure while giving back very little flavour / The dish is usually the trigger, not the herb. Bearnaise pairs tarragon with a vinegar and wine reduction, and vinegar grades histamine C, sulfite C and tyramine B, on top of egg yolk and a lot of butter. If bearnaise reliably sets you off, work backwards through the sauce before you blame the tarragon / Tarragon vinegar is the same problem in a bottle. You are buying the vinegar base with its histamine and sulfite grades, not a concentrated form of a low-trigger herb / Essential oil is a different exposure class entirely. Tarragon oil is concentrated estragole and has nothing to do with the amount of leaf that goes into a chicken dish; do not read a herb grade as clearance for an oil or supplement