Tarragon is a green leafy herb that is highly aromatic with a hint of licorice. It adds a fresh, spring flavor and a touch of elegance to a variety of recipes, including salad dressings, sauces, fish and chicken dishes, and is often used in French cooking. Tarragon is sold in both fresh and dried forms and is available year-round.
What is tarragon?
Tarragon is a culinary herb known for its smooth, elongated leaves and aromatic flavor. The most commonly used type in cooking is the French variety. Tarragon is an ingredient in many French dishes, including Béarnaise sauce, and due to its delicate flavor, goes well with fish, chicken and eggs. In France it is known as the "King of Herbs" for its ability to elevate dishes and is one of four herbs in the French Herb Blend, a blend of parsley, tarragon, chervil and chives.
Tarragon is a perennial plant, which means that once planted, it will grow again every year. It belongs to the Artemisia genus, which also includes other vegetables with a licorice flavor, such as those used to make the French aperitif vermouth. The stems are tough and woody, and the leaves are long, thin, and pointed at the ends.
Variety
While French tarragon is the most common, there are other varieties, including Spanish (also called Mexican) tarragon and Russian tarragon. Mexican mint tarragon has a very similar flavor to French tarragon, but is slightly stronger; it also has small golden flowers. Although Russian tarragon looks very similar to French tarragon, it has a stronger, more bitter flavor and is most commonly used to flavor beverages.
fresh vs dry
As with many other herbs, there is a big difference between fresh and dried tarragon. However, the difference is more pronounced because tarragon is a delicate herb that is more susceptible to volatilization during the drying process. Many chefs won't use dried tarragon because it loses the delicate and subtle characteristics that make fresh so appealing. If using dried instead of fresh, 1 teaspoon should be used instead of 1 tablespoon. Fresh tarragon can also be dried at home, either slowly in a warm oven (no more than 200 F) or in a dehydrator.
How does it taste?
Tarragon is one of those herbs that people either love to hate, depending on whether they like the taste of licorice. But this herb has a complex flavor that brings more than just fennel to the taste buds. It has a bitter-sweet flavor with notes of vanilla, mint, pepper and eucalyptus, unlike other licorice-flavored foods like anise. That being said, the French variety is mild and brings these contrasting flavors together to create an elegant and sophisticated herb.
Cooking with Tarragon
Fresh and dried tarragon are used differently in recipes. When cooked fresh, the leaves need to be rinsed and patted dry before use. Then remove them from the stems by simply sliding your fingers along the stems from top to bottom. The leaves can be used whole or chopped, but be careful as they bruise easily. Fresh tarragon should be used raw or added at the end of cooking; the flavor will become bitter if cooked longer. Dried tarragon is added very early in the recipe but does not have the same effect as fresh tarragon due to its diminished flavor.
Fresh tarragon can be added to salad dressings and sauces as well as chicken and potato salads. It can be cut and thrown into green salads or used as a garnish. Tarragon is also an ideal herb for making flavored vinegars.
Tarragon Recipe
Tarragon appears in the ingredient list of many French spring dishes using fish, chicken, eggs, and cheese, as well as Eastern European and Russian dishes. Add tarragon to recipes to enhance the flavor.
- Tarragon Walnut Brown Creamy Fish Sauce
- Creamy Tarragon Sauce
- Tarragon Chicken Salad
Substitute
If your recipe calls for fresh tarragon and you don't have it, there are some substitution options, but keep in mind that the recipe won't have the same end result. If licorice flavor is important, consider using chervil or fennel fronds, or adding a pinch of fennel or anise seeds to each tablespoon of fresh tarragon. If you're looking for another fresh herb, swap out the herbs for basil, dill, or marjoram. While these herbs won't add the licorice flavor that tarragon is known for, they'll probably work quite well in whatever you're cooking.
If you need a substitute for dried tarragon, dried fine herbs as well as fennel or fennel seeds will work.
Where to buy tarragon
You can find dried tarragon in the spice aisle of most supermarkets, and it's also widely available online from major retailers. Fresh tarragon can be a little hard to find because it's not as popular as other herbs like parsley, chives, dill, and cilantro. If the grocery store sells it, it will be in the produce section, either in a bundle or in a clamshell package. You may also see it at your local farmers market in spring and early summer. You can also find potted tarragon plants at garden supply stores or even online; place the pot in a sunny location and remember to water it regularly.
storage
Fresh tarragon can be stored at room temperature or in the refrigerator. Place tarragon stems in a small cup of water and leave on the counter for about a week. For longer storage time, place herbs in the refrigerator. Wash and pat dry fresh tarragon, wrap in damp paper towels, and store in an airtight container in the refrigerator for about two weeks. You can also freeze fresh tarragon for up to five months.
Dried tarragon will keep for up to a year if stored in an airtight container in a cool, dark place.
