tarragon

Herbs & SpicesFresh tarragon is in peak season from late spring through early autumn (May-September in the Northern Hemisphere), though greenhouse cultivation makes it available year-round in many regions. Dried tarragon is available year-round.

Tarragon is low in calories and provides small amounts of vitamins A and C, along with trace minerals including potassium and manganese. As a culinary herb used in modest quantities, it contributes minimal macronutrients but offers antioxidant and antimicrobial compounds characteristic of the Artemisia genus.

About

Tarragon is a perennial herbaceous plant (Artemisia dracunculus) native to Central Asia and southern Russia, belonging to the Asteraceae family. The herb is characterized by slender, lance-shaped green leaves with a distinctive anise-like aroma and a subtly sweet, peppery flavor with notes of licorice. Two main cultivars are recognized: French tarragon (Artemisia dracunculus var. sativa), prized for its refined flavor and tender leaves, and Russian tarragon (Artemisia dracunculus var. inodora), which is hardier but possesses a less developed aromatic profile. French tarragon is the preferred variety for culinary purposes due to its superior taste complexity and delicate sweetness.

Culinary Uses

Tarragon is a cornerstone herb in French cuisine, particularly in classical preparations such as béarnaise and hollandaise sauces, and in tarragon-infused vinegars that form the basis of various French dressings. It pairs exceptionally well with poultry, fish, and egg dishes, and is essential in fines herbes blends. The fresh leaves are typically used whole or finely chopped to preserve their delicate flavor, while dried tarragon retains potency though with a slightly intensified taste. Tarragon is also employed in herb butters, compound sauces, and as a garnish for refined preparations across European cuisines.

Forms & Preparations

Fresh leaves — Whole or finely chopped, used as garnish or incorporated at the end of cooking to preserve delicate flavor
Dried whole leaves — Preserved for longer shelf life; retains flavor intensity and suitable for infusions, sauces, and compound preparations
Tarragon vinegar — Fresh tarragon infused in white wine or distilled vinegar; used for dressings, béarnaise, and pickling applications
Herb butter (beurre d'estragon) — Finely chopped fresh tarragon blended with softened butter; used for finishing proteins and vegetables
Dried and ground — Powdered form with concentrated flavor; useful for spice blends and dry rubs, though less common than whole dried leaves
Oil infusion — Tarragon steeped in neutral oil; used for dressings, finishing dishes, or flavor applications requiring oil-based dispersion

Substitutes

Unknown — Similar delicate flavor profile and appearance; use in equal quantities as a substitute, though chervil is slightly more parsley-like and less anise-forward
Unknown — More pronounced anise flavor; use sparingly (roughly half the quantity) to avoid overpowering the dish
Unknown — Herbaceous with subtle anise notes; substitute at equal ratio, though flavor is less complex than tarragon
Unknown — Different flavor profile but similar versatility; use in equal amounts for dishes where its peppery sweetness complements rather than replaces tarragon's role
Unknown — For dried applications only; use 1/4 teaspoon extract per 1 tablespoon fresh tarragon equivalent, as concentration is significantly higher

Recipes Using tarragon (65)

RCI-RC.006.0119.001

Spanish Bulgur

Bulgur (cracked wheat), garbanzos (chick peas) and soy nuts combine to provide complete protein which tastes as good or even better than Spanish rice. Makes 8 cups.

RCI-MT.001.0251.001