What Is Tarragon?
Tarragon (Artemisia dracunculus) is a plant in the wormwood family with slender, elongated leaves and a sharp, mildly anise-like aroma. In Türkiye, it is most associated with the Black Sea region, especially with tarragon sherbet.
It also has a long history of use in French (esdragon) and Russian cuisines; it is one of the four essential herbs in the French fines herbes blend and is indispensable in classic sauces such as béarnaise.
Nutritional Values of Tarragon
This section is intentionally left blank because detailed nutrition data specific to fresh tarragon from reliable public sources (such as USDA) could not be verified to this encyclopedia’s standard. The amount used in a recipe (a few sprigs) is very small, so tarragon does not make a practical contribution to daily nutrition; its purpose is entirely aromatic.
What Are the Benefits of Tarragon?
Tarragon is traditionally consumed as tea or sherbet to soothe digestion; this traditional use does not constitute a scientific health claim.
This information is general; tarragon is an herb and is not a substitute for medical treatment.
How to Choose Tarragon
Fresh tarragon should be bright green, with upright leaves that are not brittle; yellowed or wilted leaves have lost freshness.
- The leaves should be bright green and upright; avoid drooping bunches.
- A distinct, mildly anise-like aroma when smelled is a sign of freshness.
- The cut ends of the stems should look moist, not dried out or blackened.
How to Store Tarragon
Wrapped in a damp paper towel and placed in a bag in the refrigerator, tarragon stays fresh for 4–5 days; for longer storage, chop it and freeze it in ice cube trays with a small amount of water or olive oil.
Using Tarragon in the Kitchen
Fresh tarragon is added to salads, sauces, and chicken and fish dishes just before serving; dried tarragon can also be used in sauces and marinades.
How to Make Tarragon Sherbet
Boil fresh tarragon leaves with sugar and strain them. Mix the resulting syrup with cold water or carbonated water to make refreshing tarragon sherbet, a drink associated with the Black Sea region.
Using Tarragon in Béarnaise Sauce
In classic French béarnaise sauce, fresh tarragon is boiled with vinegar and shallots, then mixed into an egg-yolk-and-butter emulsion to create the sauce’s characteristic aroma.
What Recipes Use Tarragon?
Tarragon sherbet, chicken salad, sauces for fish, and tarragon vinegar are among its most common uses.
Frequently Asked Questions
What is tarragon sherbet?
Tarragon sherbet is a traditional green drink associated with the Black Sea region, made by boiling fresh tarragon leaves in sweetened water and fermenting it, or by mixing them directly with carbonated water.
What dishes use tarragon?
It is often used in chicken, fish, and egg dishes and in sauces, especially béarnaise sauce in French cuisine; tarragon vinegar is also made by steeping it in vinegar.
What does tarragon taste like?
It has a mildly sweet, refreshing aroma somewhere between anise and fennel; some people also compare it somewhat to mint.
Can dried tarragon be used if fresh tarragon is unavailable?
Yes, but dried tarragon loses its aroma faster than fresh tarragon; the amount should be reduced when using it dried.
How is tarragon grown?
Tarragon is a perennial herb that grows easily in sunny, well-drained soil; it is commonly grown in gardens and pots in the Black Sea region.