Tarragon, or Artemisia dracunculus, is a perennial herb in the lettuce family and is related to wormwood. Native to northern Europe, Siberia, Russia, and parts of Asia, tarragon went from relative obscurity in the culinary world to the forefront of French cuisine in just a few hundred years — a remarkable accomplishment considering the competition it faced.
Characteristics
Tarragon is a small, attractive herb with slim vertical stems and long, narrow dark green leaves. Native almost exclusively to the Northern Hemisphere, it has spread from its cultivation in Europe and Scandinavia to parts of North America as well. The plant prefers dry, poor soil, which is typically unfriendly to delicate herbs. Excess moisture can lead to frostbite and death in colder climates, so dry soil helps protect the plant.
There are two varieties worth mentioning in the kitchen: French tarragon and Russian (or Siberian) tarragon. French tarragon is held in higher esteem because of its milder flavor and glossy appearance (the herb has smooth, deep green leaves). Russian tarragon is a suitable substitute in most cases, but it is said to have an “inferior” flavor by comparison. This variety can be identified by its rough leaves and light green color.
Tarragon has a flavor similar to anise, with sweet, heady notes and a fragrant aroma.
Common Uses
Compared to many kitchen plants that have been used for thousands of years, tarragon is relatively new to world cuisines. It has found a semi-reliable place in Mediterranean, European, and North American cookery. However, tarragon is most commonly associated with French cuisine due to its inclusion in the herb blend called “fine herbes” (fresh parsley, chives, chervil, and tarragon). It is also used in well-known sauces such as Béarnaise and in dishes like tartare.
When used correctly, tarragon pairs well with fish, lobster, red meats, chicken, some roasted vegetables, fresh salads, and tomatoes. It can enhance dressings, marinades, soups, and vinegars as well. Additionally, tarragon works wonderfully in eggs — the traditional French herb omelet demonstrates this nicely.
Tarragon contains a numbing compound, eugenol, which makes it a good natural remedy for minor pain-related symptoms such as toothaches or sore gums (the Greeks used the herb this way). It was also classified for a time under an archaic school of medicine, which claimed that certain herbs could cure ailments inflicted by animals or offenders similar to the plant. With its long, narrow leaves, tarragon was believed to treat snake bites and wounds from venomous animals. However, there isn’t much information on how successful this treatment was, perhaps because the practitioners of this school of medicine didn’t live very long…
Use and Storage
Tarragon loses its flavor quickly when dried, so preserving the herb in vinegar is a good option for those who want to use its essence when fresh leaves are unavailable. Tarragon can be stored for a short time in the fridge, but it is sensitive to cold and deteriorates quickly. Dried tarragon is less potent but can be purchased in many fine grocery stores and supermarkets.
It is best to use tarragon sparingly — the herb can easily overpower all other elements in a dish.
How to Use It (and Where)
- Along with chives, parsley, and chervil to season French dishes
- In egg dishes and delicate omelets
- Infused into vinegar to season many dishes
- In salad dressings and marinades
- To season fish, lobster, and seafood
- Paired with chicken and young fowl
- With red meats and some roasts
- In soups and stews
- In sauces like Béarnaise
Recipe Using Tarragon
Tarragon Marinade
1/3 cup olive oil
¼ cup dry white wine
Juice of 3 fresh lemons
¼ cup chopped fresh tarragon
¼ cup chopped fresh chives
2 cloves garlic, minced
2 tablespoons minced shallot
Salt and pepper to taste
Combine all ingredients in a bowl. Mix together. Pour over chicken breasts or other meats and let sit for 6-8 hours. Grill or roast chicken until tender. Serve with a fresh spinach salad garnished with chopped tarragon leaves.
