“I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around”
James Beard
Gently crushing the leaves of tarragon releases a sweet aroma of liquorice, and anise is the predominant flavour with lemon, basil and a sweet aftertaste. Tarragon is a popular ingredient in French cooking as a key flavour Béarnaise sauce and one of the ingredients of ‘fines herbes’, along with chives, parsley and chervil. Tarragon marries well with fish dishes, chicken and eggs, as well as being perfect with mushrooms and tomatoes. Tarragon can be used both fresh or dried however the flavour and aroma often disappear when dried so it’s better to preserve fresh leaves in oil or vinegar.
Tarragon is a perennial herb it grows best in a sunny spot with rich, dry soil. It grows better in colder climates, however, it does need protection from sharp frosts. Tarragon is said to be an appetite stimulant and to assist with stomach upsets, heartburn, insomnia and headaches, the Romans chewed tarragon leaves to ease toothaches.
A Cook's Compendium 
22 thoughts on “Tarragon”