What Is Tarragon?
Tarragon (Artemisia dracunculus) is a plant from the wormwood family with slender, elongated leaves and a sharp, slightly anise-like aroma. In Turkey it is most identified with the Black Sea region, especially with tarragon sherbet.
It also has a long-established use in French (esdragon) and Russian cuisines; it is one of the four fundamental herbs of the French fines herbes blend and is indispensable in classic sauces like béarnaise.
Nutritional Value of Tarragon
Since a reliable public-source (e.g. USDA) detailed nutritional value specific to fresh tarragon could not be verified to this encyclopedia's standard, this section has been deliberately left blank. Since the amount used in a recipe (a few sprigs) is already very small, tarragon makes no practical contribution to daily nutrition; its purpose of use is entirely aromatic.
What Are the Benefits of Tarragon?
Tarragon is traditionally consumed as a tea or sherbet to ease digestion; this traditional use does not constitute a scientific health claim.
This information is general; tarragon is a plant, not a substitute for medical treatment.
How Do You Choose Tarragon?
Fresh tarragon should have vivid green, upright leaves that are not brittle; yellowed or wilted leaves have lost their freshness.
- Leaves should be bright green and upright; avoid drooping bunches.
- A distinct, slightly anise-like scent when smelled is a sign of freshness.
- The stem cut ends should look moist, not dried and blackened.
How Do You Store Tarragon?
Wrapped in a damp paper towel and placed in a bag, it stays fresh in the refrigerator for 4-5 days; for longer storage, it can be chopped and frozen in ice cube trays with a little water or olive oil.
Using Tarragon in Cooking
Tarragon is added fresh to salads, sauces, and chicken-fish dishes just before serving; it can also be used dried in sauces and marinades.
How Do You Make Tarragon Sherbet?
Fresh tarragon leaves are boiled with sugar and strained; the resulting syrup is mixed with cold water or sparkling water to make the refreshing tarragon sherbet characteristic of the Black Sea region.
Using Tarragon in Béarnaise Sauce
In French cuisine's classic béarnaise sauce, fresh tarragon is boiled with vinegar and shallot, then mixed into the egg yolk-butter emulsion, forming the sauce's characteristic aroma.
Which Recipes Use Tarragon?
Tarragon sherbet, chicken salad, fish sauces, and tarragon vinegar are among the most common uses.
Frequently Asked Questions
What is tarragon sherbet?
Tarragon sherbet is a traditional green-colored drink specific to the Black Sea region, made by boiling fresh tarragon leaves with sugared water and fermenting, or mixing it directly with sparkling water.
Which dishes is tarragon used in?
It is frequently used in chicken, fish, egg dishes, and sauces (especially French cuisine's béarnaise sauce); it is also steeped in vinegar to make tarragon vinegar.
What does tarragon taste like?
It has a light anise-and-fennel-like, sweetish, refreshing aroma; some people compare it a bit to mint as well.
Can dried tarragon be used if fresh isn't available?
Yes, but dried tarragon loses its aroma faster than fresh; when using dried, reducing the amount is recommended.
How is tarragon grown?
It is a perennial plant that grows easily in sunny, well-drained soil; it is widely grown in gardens and pots in the Black Sea region.