55%
Tarragon yields 55%
You buy tarragon by its whole weight, but you only plate 55% of it. That 45% loss is real cost the invoice never shows — here's the math.
Yield is the fraction of an ingredient that actually reaches the plate after you clean, peel, and trim it. What you pay is the AP (as-purchased) price; what it costs on the plate is the EP (edible-portion) price.
Leaves are what you plate; the stems are the loss. Stem-on herbs can shed half their weight to picking.
Say your invoice shows $2.80 per bunch of tarragon (an example AP price).
At 55% yield, your real cost is $5.09 per bunch EP — because $2.80 ÷ 0.55 = $5.09.
AP price is illustrative; the EP figure is computed (AP ÷ yield). Use your real invoice price below.Yield breakdown
| As-purchased (AP) | 100% |
|---|---|
| Edible portion (EP) | 55% |
| Lost to trim | 45% |
Source: CIA Standard Yield Tables.
Common questions
What is the yield of tarragon?
Tarragon typically yields 55% edible portion of its as-purchased weight, per the CIA Standard Yield Tables.
How much tarragon is lost to trim?
About 45% of the as-purchased weight is lost to cleaning, peeling, and trimming before it reaches the plate.
How do you calculate the edible-portion cost of tarragon?
Divide the as-purchased price by the yield: EP cost = AP price ÷ 0.55. At 55% yield, the trim makes your real plated cost meaningfully higher than the invoice price.
Sourced: CIA Standard Yield Tables, via the Plate Cost Calculator · what yield means · edible portion