Tarragon enhances savory dishes and fruity desserts with a delicate herbal note. You can use the spice ideally for stews and braised dishes. Anyone with a balcony or garden can grow the plant in a pot or outdoors and harvest it fresh.
Profile and quick facts
| Scientific name | Artemisia dracunculus |
|---|---|
| Family | Asteraceae |
| Other names | Dragon herb, serpent herb, estragon |
| Origin | South Asia, China, Siberia |
| Parts used | Leaves, young shoots, flowers |
French vs. Russian Tarragon
There are two main varieties:
- French Tarragon: Intensely anise-like and sweet, the "true" culinary tarragon
- Russian Tarragon: Hardier to grow, but significantly milder in taste — less aromatic
For the kitchen, French Tarragon is clearly preferable.
What does tarragon taste like?
Tarragon has a characteristic anise-like, sweet aroma with subtle bitter and almost peppery undertones. This makes it unmistakable and unusual in the kitchen.
Culinary use
- Classic French cuisine: Béarnaise, Hollandaise, sauce tartare
- Chicken and poultry: Classic poulet à l'estragon
- Fish: Especially with white fish — trout, salmon, pike
- Egg dishes: Omelets, scrambled eggs, egg salad
- Herbal vinegar: Tarragon vinegar — a French classic
- Mustard: Fresh tarragon mustard with poultry and egg dishes
Cultivation in your own garden
French tarragon is a perennial and requires a sunny, sheltered location. Sowing is difficult — it is better to buy seedlings. Cover with brushwood or fleece in winter. Russian tarragon is significantly less demanding, but less aromatic.
Storage
Fresh in a glass of water or in damp paper towels in the refrigerator for 5–7 days. It loses a lot of aroma when dried — it is better to use fresh or frozen (finely chopped with olive oil in ice cube trays).
