Tarragon is an anise-like herb that originated in the Baltic regions of central Asia and was not known as an ancient medicinal or culinary herb as those originating in the Mediterranean. In the 10th century, the herb spread from Asia westward with Arab trade routes and migration to the Mediterranean. By the 14th century tarragon was taken to France and use was then spread to all of Europe, still being used mostly as a medicinal herb. By the 17th century, tarragon had become not only a culinary herb, but a cornerstone of French cuisine – especially in their famous Bearnaise sauce. This sauce is one of the five French “mother sauces” popularized by Auguste Escoffier, a French chef known as the father of modern cookery. The herb has a delicate licorice flavor, with a hint of lemon and vanilla. Béarnaise sauce is a popular sauce for steaks. Tarragon is also used to make a unique chicken salad that Ina Garten has popularized. It is also an essential ingredient in Green Goddess Dressing. Tarragon leaves are rich in nutrients and packed with antioxidant phytonutrients.
Peak Time: Year round
Average Price: $2.19 per 0.5 ounce package
Tips for Selection and Storage: Unless grown in a garden or found in a farmer’s market, tarragon is usually in the grocery store in the produce section in small packages with other herbs. French tarragon is considered the best variety for its superior flavor and dark green leaves. Be sure not to choose the Russian or Mexican varieties which are not authentic. Choose plants with sturdy and bright green leaves, avoiding any signs of yellowing, wilting, or black spots. Fresh tarragon will last in the refrigerator wrapped in damp paper towels for about a week.
Tips for Preparation: Classic dishes with tarragon are mainly of French origin (Béarnaise Sauce, Chicken with Tarragon, French Potato Salad, Tarragon Deviled Eggs or Omelettes, and Lobster Thermidor). Tarragon is used in other sauces, dressings like Green Goddess, and Aioli. It pairs well with vegetables like roasted asparagus, mushrooms, potatoes, broccoli, and green beans. It is used in berry recipes like strawberries and blueberries. Tarragon is excellent with seafood like salmon, lobster, halibut, tuna, and shellfish. And, of course, Béarnaise sauce accompanies grilled steaks, lamb chops, and pork tenderloin, but also goes well with vegetables, fish, and eggs. Béarnaise can be an alternative sauce for Hollandaise on Eggs Benedict.
Nutritional Highlights: Tarragon is rich in the minerals potassium, manganese, magnesium, calcium, and iron as well as vitamins A, C, and B6. Tarragon has antioxidant phytonutrients, including essential oils (estragole, cineol, ocimene, phellandrene), polyphenols, flavonoids (quercetin, rutin), and coumarins. These compounds have strong antioxidant, anti-inflammatory, and antimicrobial benefits, while also supporting digestion, blood sugar regulation, and cardiovascular health.
Click here for a recipe for Green Goddess Dressing with Spring Salad
