All varieties - whether its regular, French, Russian, or wild tarragon - are rich in vitamins, minerals, and antioxidants. In particular, the Turkish variety has been found to be quite potent. Tarragon oil also has demonstrated antioxidant content for combating free radicals.
ORAC Source
USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 - Prepared by Nutrient Data Laboratory, Beltsville Human Nutrition Research Center (BHNRC), Agricultural Research Service (ARS), U.S. Department of Agriculture (USDA) - May 2010