Tips on cooking with tarragon

Tarragon has a soft, long stem with thin green leaves. There are two varieties, French and Russian. French tarragon is more tender and aromatic, while the Russian variety has broader leaves with a bitter flavor.

Tarragon is a popular herb and used extensively around the world, native of Asia tarragon means 'little dragon'.

French tarragon leaves have a sweet flavor similar to anise or licorice.

Tarragon is commonly used as a flavoring for vinegar, pickles, relishes, prepared mustards and sauces.

The popular bearnaise sauce contains tarragon. Its ingredients include eggs, butter, white wine, tarragon and shallots. In French cuisine it is an integral part of “fines herbes” (Mixture of finely chopped fresh herbs) and “Dijon mustard”. (Preparing ground mustard seeds).

Tarragon also blends well with other spices and herbs; particularly chervil, parsley and chives.

Tarragon complements fish, meat, soups and stews, and is frequently used in tomato and egg dishes.

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