Among certain chefs, tarragon is known as "the Cadillac of herbs." Not because it's any more costly than its other tender, leafy contemporaries, but because tarragon's flavor delivers a certain sophistication to whatever dish it joins. In short, this herb's got class. And if you're not familiar with it, it's high time you introduce this elegant aromatic to your cooking.
What Is Tarragon?
Tarragon (scientific name: Artemisia dracunculus), is a perennial member of the sunflower family that grows wild all over Eurasia and North America. It is cultivated in other places as well, and is considered one of the cornerstones of French cuisine. In cooking, the leaves (and very tender stems) are used. There are many varieties of tarragon, but the French is most often used in the kitchen. It is one of the herbs that herald the return of spring, along with chives and parsley.
The primary flavor of Tarragon is a light, far from overwhelming, licorice taste. And rest assured, the licorice flavor is so soft that even I — someone who hates licorice — can't get enough of the herb. When fresh, it also has citrus notes and a delicate spiciness. It also has some of the grassy flavor often associated with soft green herbs.
How to Use Tarragon
Tarragon is especially embraced at home in preparations involving chicken, fish, shellfish, butter, and cream. Lemon, both the juice and zest, is a great complement to the citrusy notes of the herb. Tarragon is also a primary example of how beneficial it is to use herbs at different stages of cooking. I like to add some chopped tarragon to a dish early on in the cooking process, to infuse the whole dish, and then sprinkle a fair bit on top right before I serve. This way, you receive different dimensions of tarragon flavor.
And we can never forget Bearnaise sauce, one of the great French sauces (a "child sauce" of hollandaise), which owes most of its signature aroma and flavor to tarragon. Someday, treat yourself, and cook a beautiful steak, and serve it with Bearnaise. You will be so glad you did! Tarragon is also an indispensable part of the classic French seasoning blend, fines herbes: a wonderful medley containing parsley, chervil, chives, and (of course) tarragon. If tarragon is a new herb to you, try using it in ways you might use basil or mint. It's even a wonderful addition to a blend of salad greens for a bright, herbaceous touch.
Fresh Versus Dried Tarragon
When I was MUCH younger, fresh herbs were a bit of a rarity in supermarkets, so my experience with tarragon was, for quite a while, always the dried version. And I have to say, unlike most other soft green herbs, dried tarragon actually manages to retain a bit of its flavor. The licorice is strongly in the foreground, while the delicate citrus and grassy notes all but disappear; however, it's still recognizably tarragon. That said, nothing compares to fresh tarragon. The return of my tarragon plants each spring is a true cause for rejoicing, and I use it with abandon. Additionally, tarragon is a central component of Herbes de Provence, a dried herb blend that I use quite frequently. The dried and the fresh are both worth using, but I would give the edge to fresh.
Substitutes for Tarragon
Tarragon offers a very specific flavor; one for which there are few substitutes. However, fresh chervil (if you can find it) is fairly close. Fennel seeds and fennel bulbs (as well as the feathery fronds) certainly bring the licorice notes, as does anise seed. Basil is also worth a try, but most of us are so accustomed to basil's flavor that it's hard to accept it as anything other than its glorious self. Of course, if you're simply looking to provide a burst of vibrant herbaceous flavor to a dish, you can certainly substitute one of these other soft herbs (like basil, chervil, or mint). Just remember, none of these substitutes will give you the full scope of tarragon flavor, but they can still hint at it. Though not exactly a substitute, dried tarragon is your best bet as far as bringing true tarragon flavor to your dish.
Related:
How to Maximize the Flavor of Dried Herbs
Stop Tossing Herb Stems—Here's How to Use Them Instead
For more inspiration, check out our full collection of Tarragon Recipes
Add fresh tarragon to all sorts of egg dishes, from scrambled to deviled. Tarragon plays well with a variety of fish, from salmon to tuna to snapper—and even works in a dipping sauce for fish sticks. Use fresh tarragon with bivalves like clams and scallops, too.
Bleeding disorder: Tarragon might slow blood clotting. There is concern that tarragon might increase the risk of bleeding when taken as a medicine. Allergy to ragweed and related plants: Tarragon may cause an allergic reaction in people who are sensitive to the Asteraceae/Compositae family.
In cooking, the leaves (and very tender stems) are used. There are many varieties of tarragon, but the French is most often used in the kitchen. It is one of the herbs that herald the return of spring, along with chives and parsley.
Tarragon is a leafy green herb that is highly aromatic with a subtle licorice flavor. It adds a fresh, spring taste and a bit of elegance to a variety of recipes, including salad dressings, sauces, and fish and chicken dishes, and is commonly used in French cooking.
Tarragon is used to treat digestion problems, poor appetite, water retention, and toothache; to start menstruation; and to promote sleep. In foods and beverages, tarragon is used as a culinary herb. In manufacturing, tarragon is used as a fragrance in soaps and cosmetics.
Available in both fresh and dried form, this fragrant herb makes a great herbaceous addition to a variety of dishes, pairing well with meats like chicken, veal, and lamb, as well as seafood and egg dishes.
In addition, potassium also has the effect of lowering blood pressure in hypertensive patients. Although these nutrients in Tarragon are not high, this herb can still bring many health benefits when used.
A 2015 study on mice examined the pain-relieving and anti-inflammatory properties of tarragon. The researchers found significant benefits, and the results suggested that opioid receptors could be involved in the pain-relieving effect of the herb.
Here's what I found out in a week's worth of tarragon experiments: The leaves numb the tongue temporarily after the initial anise flavor. Its light anise flavor doesn't hold up to cooking, so use it fresh.
Thyme: For your French recipes, roasted vegetables, and meat rubs – thyme leaves are the perfect replacement for tarragon whenever you're in a pinch. Rosemary: Perhaps just as aromatic as tarragon – rosemary leaves offer a distinctive piney flavor that can elevate your meat dishes.
Looking for a place to start? Tarragon's astringent, herbal flavor pairs well with lemon, orange, mint, black and white pepper, nuts, sherry, garlic, butter, and spring vegetables like fava beans and artichokes. Chop leaves roughly or finely and add them to a dish at any stage of cooking.
Fresh tarragon should also be used raw or added to the end of cooking, whereas dried tarragon is often added early on in recipes. Try tarragon in your own lemon salad dressing or dip, on pan-fried or baked chicken and fish, summer roasted vegetables and more!
Why is tarragon so hard to find? Tarragon can be hard to find because true French tarragon does not produce viable seeds and must be propagated by root division or cuttings, which limits its availability.
Prune the plant frequently t keep it at a preferred height of 2 feet and to prevent flowering. Spread mulch around the plants in the fall to help them overwinter. If worried about the winter climate, bring tarragon indoors over the winter to continue its growth.
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet aniseed and a mild vanilla. The leaves are narrow, tapering and slightly floppy, growing from a long, slender stem.
French tarragon prefers full sun and warm but not hot temperatures. In areas where summer temperatures exceed 90° F, partial shading of French tarragon increases plant survival. Plant French tarragon 24 inches apart and keep it trimmed to maintain its form.
Tarragon is a soft herb whose soft leaves cling to an improbably tough stem in a way that for some reason reminds me of the sprigs of curry leaves I've started buying since diving nose first into Sri Lankan cooking.
Introduction: My name is Eusebia Nader, I am a encouraging, brainy, lively, nice, famous, healthy, clever person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
:max_bytes(150000):strip_icc()/GettyImages-1225029664-2000-7b47ae0f66d94094af9deaf51f57a0a1.jpg "Everything You Need To Know About Cooking With Tarragon (1)")
