Tarragon

Tarragon is a perennial herb known for its aromatic, narrow leaves and a distinctive anise-like flavor. It is a key ingredient in French cuisine and is particularly favored in sauces, such as béarnaise, and in various chicken, fish, and egg dishes. Tarragon's peak season is during the late spring and early summer, though dried tarragon is available year-round. It is predominantly used in European cuisines, especially French, but can also be found in some Persian dishes.

Tarragon Synonyms

Estragon
French tarragon
Dragon herb

Different Forms/Types of Tarragon

Dried

Dehydrated tarragon leaves, which have a more concentrated flavor, suitable for longer cooking processes.

Fresh

Tarragon leaves picked straight from the plant, offering the most potent flavor and aromatic qualities.

Frozen

Fresh tarragon that has been flash-frozen to preserve its flavor, useful for off-season use.

Infused oils

Oils that have been flavored with tarragon, ideal for dressings, marinades, or as a finishing oil.

How to Choose Tarragon

When selecting fresh tarragon, look for bright green, perky leaves without any signs of wilting or black spots. The aroma should be distinctly sweet and anise-like. For dried tarragon, ensure that the herbs are not too old as they lose their potency over time; they should still have a strong fragrance. When buying tarragon-infused oils, opt for ones stored in dark bottles to protect the oil from light, which can cause deterioration.

Cooking/Prep Tips for Tarragon

Tarragon is a distinctive herb known for its aromatic, anise-like flavor, which can add a sophisticated touch to many dishes. For intermediate and expert home cooks, it's important to note that tarragon's flavor is quite potent, so it should be used sparingly to avoid overpowering a dish. Fresh tarragon is preferable to dried, as the drying process diminishes its flavor. When using tarragon, add it towards the end of cooking to preserve its delicate flavor profile. If you must store tarragon, wrap fresh sprigs in a damp paper towel and place them in a plastic bag in the refrigerator to maintain their freshness for as long as possible.

Shelf Life of Tarragon

Fresh tarragon should be wrapped in a damp paper towel, placed in a plastic bag, and stored in the refrigerator's crisper drawer, where it can last for about a week. Dried tarragon should be kept in an airtight container in a cool, dark place to maintain its flavor for up to six months. Frozen tarragon can be kept in the freezer for up to four to five months. Tarragon-infused oils should be stored in a cool, dark place and used within the date indicated on the bottle.

Recommended Brands for Tarragon

infused oils: La Tourangelle or Herb Pharm

dried tarragon: McCormick or The Spice Hunter

Cooking Techniques for Tarragon

Infusing: Tarragon is excellent for infusing oils and vinegars, imparting its unique flavor into them. To infuse vinegar, for example, add a few sprigs of tarragon to a bottle of vinegar and let it sit for a few weeks before using it in dressings or marinades.

Poaching: Tarragon can be included in the poaching liquid for chicken or fish, lending its flavor to the proteins as they cook gently.

Finishing: Fresh tarragon is often used as a finishing herb in sauces and soups. Its leaves can be finely chopped and sprinkled over the dish just before serving to release its full aroma and flavor.