Tarragon: Properties and Uses

Tarragon, also called dragon herb, grows in sunny regions. In Türkiye it is often added to meat dishes and salads, while in some countries it is used to flavor carbonated drinks. This herb has a sharp, aromatic flavor. Here is how to choose and use it in the kitchen.

How Is Tarragon Used in Cooking?

Tarragon’s bold aroma adds flavor to sauces and pickles. Some sources also describe it as having calming properties. Its fresh leaves add a sharp aroma to sauces and salads. Tarragon is also associated with iron content and a pleasant fragrance.

Are There Any Risks to Using Tarragon?

Excessive consumption is reported to cause diarrhea, so tarragon is not recommended for pregnant or breastfeeding people. Anyone with a chronic condition who takes medication regularly should consult a health professional before consuming it. As with any herb or spice, use tarragon in moderation; a pinch or a few leaves in everyday cooking is enough for flavor and balance.

How to Use Tarragon in the Kitchen

Use dried tarragon as a seasoning and fresh leaves in salads. It pairs especially well with chicken and meat dishes. Béarnaise, a classic French sauce, traditionally includes tarragon; you can also infuse vinegar with it. Add fresh tarragon near the end of cooking to preserve more of its aroma. Prolonged cooking noticeably diminishes its light anise aroma. Tarragon is also often used with eggs, fish, and chicken stock soups.

How to Store Tarragon

Wrap fresh tarragon in a damp paper towel and refrigerate it; it should stay fresh for about 1 week. To store it longer, chop the leaves, place them in ice cube trays, cover them with olive oil, and freeze. Dried tarragon can retain its aroma for months in an airtight jar kept away from light. Dry it in a shaded, well-ventilated place.

What Flavors Pair Well With Tarragon?

Tarragon’s aroma falls between light anise and mint, and stands out especially with lemon and mustard. It is often added to mustard sauces and vinaigrettes. Tarragon butter, made by mixing the herb with butter and spreading it over grilled meat or fish, is a classic pairing. Tarragon also goes well with eggs, especially omelets, and mayonnaise. It can add balance to chicken stock soups and cream-based sauces. Because its aroma is strong, it is not recommended to combine it in the same recipe with other strongly aromatic herbs such as thyme or rosemary.

How to Make Tarragon Vinegar at Home

Place a few fresh tarragon sprigs in a clean, dry glass bottle and pour in white wine vinegar or apple cider vinegar. Seal the bottle and leave it in a dark cupboard for about 2 weeks so the tarragon flavor infuses into the vinegar. Then strain the vinegar, remove the sprigs, and transfer it to a clean bottle. Use tarragon vinegar in salad dressings, mustard mixtures, and fish marinades. It can keep for months when stored sealed in a dark place.