Tarragon is a distinctive culinary herb, valued for its unique aromatic quality. This leafy green herb enhances a variety of dishes, adding a fresh, elegant touch. Commonly featured in French cooking, tarragon’s subtle yet impactful presence transforms simple ingredients into refined culinary experiences.
Understanding Tarragon’s Flavor
Tarragon has a complex flavor profile, blending sweet anise with hints of vanilla, mint, and pepper, ending with a slightly bitter finish. Its nuanced taste provides an aromatic depth that is both delicate and assertive. The primary flavor component, estragole, gives it a characteristic licorice-like essence.
French tarragon (Artemisia dracunculus ‘Sativa’) is the most prized culinary variety due to its superior flavor. Its glossy, slender leaves are highly aromatic, offering a more pronounced and balanced taste. Russian tarragon (Artemisia dracunculoides Pursch) is hardier but milder, sometimes grassy or bitter, making it less desirable for cooking. Mexican tarragon, or Mexican mint marigold, is not a true tarragon but provides a similar anise-like flavor and thrives in warmer climates. When purchasing, choose French tarragon for the best culinary quality.
Culinary Pairings and Dishes
Tarragon’s flavor makes it a versatile ingredient, pairing well with foods that allow its aromatic qualities to shine. It is a staple in French cuisine, often included in the classic “fines herbes” blend with chervil, parsley, and chives. The herb enhances delicate proteins.
Poultry, especially chicken and turkey, pairs well with tarragon. Dishes like Creamy Tarragon Chicken use the herb in sauces or as a seasoning for roasted or pan-fried preparations. Its light, sweet notes complement chicken without overpowering it. Fish and seafood also benefit from tarragon. Pan-seared whitefish, baked cod, or salmon fillets often incorporate fresh tarragon and lemon, where the herb’s subtle anise quality cuts through richness and adds a fresh dimension.
Eggs and dairy products are natural partners for tarragon. It elevates scrambled eggs, omelets, and quiches. Tarragon is a defining component of Béarnaise sauce, a rich emulsion of egg yolks and butter served with steak or fish. This classic French sauce relies on fresh tarragon for its distinctive flavor, often incorporated multiple times, including in an infused vinegar and as a garnish.
Beyond proteins, tarragon enhances various vegetables. Asparagus pairs well with tarragon, often prepared with a simple tarragon butter sauce or in vinaigrettes. Green beans and potatoes are also brightened by its inclusion. Infused tarragon vinegar provides a flavorful base for salad dressings and marinades.
Best Practices for Cooking with Tarragon
When cooking with tarragon, understand the differences between fresh and dried forms. Fresh tarragon is preferred for its vibrant, complex flavor, including anise, vanilla, mint, and peppery notes. Its volatile oils are more pronounced. Dried tarragon retains much of its licorice flavor, though delicate citrus and grassy undertones may diminish during drying.
Timing tarragon addition during cooking is crucial to preserve its delicate flavor. Add fresh tarragon towards the end of cooking or use it raw in salads and dressings. Prolonged cooking can make its flavor bitter. For dried tarragon, which has a more concentrated flavor, add it earlier in slow-cooked stews or sauces to allow flavors to meld. When substituting dried for fresh, use one teaspoon of dried for every tablespoon of fresh, due to its greater potency.
To prepare fresh tarragon, rinse and gently pat the leaves dry. Remove leaves from tougher stems by running fingers along the stem against the direction of growth. Use leaves whole or chopped; a gentle chop is preferred to avoid bruising, which can affect flavor. While leaves are primary, scented stems can infuse liquids like oils or vinegars, or be added to longer-cooking dishes and removed before serving.
Store fresh tarragon properly to maintain freshness. It is fragile and can wilt or turn black if left exposed. It lasts about a week in the refrigerator when wrapped in a damp paper towel in a plastic bag or stored upright in a glass of water with covered leaves. Freezing can lead to flavor loss and a bruised appearance. Store dried tarragon in an airtight container in a cool, dry, dark place for up to a year.