Tarragon

What is Tarragon?

This plant is a tall, slender herb that spreads through underground roots. Its leaves are glossy green and shaped like narrow spears. The flowers are tiny yellow clusters, though the best culinary type rarely blooms. The taste is distinctively sweet and reminiscent of anise. This flavor comes from natural oils inside the leaves. The scent is fresh and herbal, making it a popular choice for adding depth to meals without heat.

Where does Tarragon come from?

The species grows wild throughout Eurasia and North America. People have long used it for both cooking and medicine. Two main types exist: one with strong flavor and another that is much milder. The flavorful kind is often called French tarragon, while the weaker version is known as Russian tarragon. These names help cooks choose the right plant for their needs.

What does Tarragon taste like?

The primary taste is sweet and licorice-like, driven by a compound called estragole. Other oils like methyl eugenol also contribute to the profile. When dried, these volatile oils evaporate, which reduces both the flavor intensity and any potential health concerns associated with the raw plant. The taste is sharp yet smooth, pairing well with rich foods.

How Tarragon is grown and processed

The preferred French variety does not produce viable seeds. Instead, gardeners propagate it by dividing the root systems. It requires careful attention to thrive. The Russian variety is hardier and can grow from seed. It tolerates poor soil and drought better than its cousin. However, its flavor fades as the plant ages. Gardeners often grow this type indoors before moving it outside in summer.

How Tarragon is used

In France, it is one of the four fines herbes. It seasons chicken, fish, and eggs. It is essential for making Béarnaise sauce. Fresh sprigs steeped in vinegar create tarragon vinegar. In Syria, it accompanies white cheese and meat dishes. In Iran and Armenia, it flavors stews and pickled cucumbers. It is also used in Georgian recipes like chakapuli.

Tarragon in the world's kitchens

French cuisine relies on it heavily for sauces and egg dishes. Syrian cooking uses it with cheese and lamb. Persian and Armenian traditions include it in fresh herb baskets and pickles. Georgian cuisine features it in traditional stews. It also flavors a popular green soda in Russia and Georgia.

Spiritual and ceremonial use

No specific religious rituals or dietary laws are tied to this herb in the provided sources.

Traditional and medicinal use

Historically, it has been used for medicinal purposes. Research indicates it contains estragole, which shows risks in high doses for animals. However, typical culinary amounts are considered safe by European health authorities. The drying process reduces the oil content significantly.

Buying and storing Tarragon

Drying the leaves causes the aromatic oils to vaporize. This means stored dried tarragon loses much of its potency compared to fresh leaves. Whole leaves retain flavor longer than ground ones if kept properly.

What to use instead of Tarragon

Mexican tarragon offers a similar anise flavor and is more robust than the Russian variety. It cannot survive cold winters as a perennial. Basil also contains estragole and can mimic the scent, though the taste differs slightly.

The trade in Tarragon

The French variety is cultivated specifically for its superior flavor. It is propagated through division rather than seed trade. The Russian variety is grown more widely due to its hardiness but is less valued for intense flavor. Trade routes move the fresh leaves and dried herbs to global markets.

Meal

It appears in lunch and dinner dishes, particularly those featuring poultry or seafood. It is also used in snacks like fresh herb platters. In some regions, it is added to preserves and pickles. A soft drink made from the leaves serves as a refreshing beverage.

Questions people ask about Tarragon

Good reading and sources

• Encyclopaedia BritannicaArticle

• Tarragon on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos and video
• Wikidata recordOpen data