It’s a key herb in French cuisine (it’s an essential ingredient in Béarnaise sauce), and goes very well with eggs, cheese and poultry. The former has less oil—and therefore, less flavor—so tarragon almost always implies the French Plant.. Russian tarragon may be grown from seeds, but the more desirable French variety must be propagated from cuttings or root divisions. The taste is spicy, with notes of cloves and mint, a hint of camphor, and a … You can also find it as a dry spice, though the flavor is much diminished. If a food is delicate, creamy, or mild-tasting, chances are it'll taste great with tarragon. Tarragon, however, has a very distinctive taste and does not lend itself to just anything. Its distinctive yet subtle herbal flavor is particularly well suited to use with fish and chicken, and as part of vinaigrettes and sauces. Ad Choices, The Herb That Makes Everything You Cook Taste Fancy, the new easy, photography by William Meppem, Asparagus with Tarragon Sherry Vinaigrette, Poached Arctic Char with Basil-Tarragon Mayonnaise, Pan-Seared Rib-Eye Steak with Béarnaise (. Here’s how to grow tarragon in your herb garden! It's old-fashioned and strange, no better than other esoteric herbs, like angelica, rose geranium, and summer savory. All varieties of parsley and chervil blend well with tarragon. You can pair tarragon with other mild herbs like parsley, too, for a fresh green flavor. sativa), which probably originated in western Asia, is the commonly grown temperate-zone tarragon used for culinary purposes. More than that, tarragon is a good partner. Sure, poultry tastes great with pretty much any herb, but chicken + tarragon = magic. Parsley's cool, crisp flavor makes an exciting counterpoint to tarragon's warm taste. It is widespread in the wild across much of Eurasia and North America, and is cultivated for culinary and medicinal purposes. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. Tarragon is commonly known as a flavoring for vinegar and is used in pickles, relishes, prepared mustards, and sauces. It's great poured over asparagus or a well prepared steak. Having said that, you are well within your rights to toss in some garlic or hot pepper if you're in the mood. To revisit this article, visit My Profile, then View saved stories. Tarragon has glossy, long, tapered leaves. Whitney holds bachelor's degrees in English and biology from the University of New Orleans. It is best known for its essential oils/volatile oils, which has been shown to provide anti-cancer, anti-inflammatory and antiseptic properties among many others (Obolskiy, D., et al., 2011) (Craig.W.J.. 1997) (Roy, H.J., (n.d)). To revisit this article, select Myâ  â Account, then View saved stories. A compound butter of chives and tarragon would work equally well for basting a chicken as it would for spreading on bread. May Help Relieve Pain Associated With Conditions Like Osteoarthritis. Delicate asparagus deserves a equally delicate herb. Although best known for its use in French cooking, tarragon is also used around the world in a variety of traditional dishes. Rosemary: What spices go well with rosemary? Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Coriander : If you are cooking seafood, then combine the nutty flavor of coriander and the sweet licorice flavor of tarragon. It's French. The seasonings also combine well in compound butters to use on steak. Tarragon has a bolder taste than parsley and chervil, so chefs typically add three parts chervil or parsley to one part tarragon in herb blends. The lightly anise-y aroma is goes particularly well with chicken and cream sauces, and I love it in salad dressings and in simple pastas. Pungent mustard and sweet tarragon are common prepackaged flavored mustard blends. Although it tastes like French tarragon, Mexican tarragon is not a true tarragon (Artemisia). What does tarragon look like? Tarragon can be used in dentistry as an anesthetic and antiseptic agent by curing oral … Why wouldn't they? What does tarragon go well with? Instead, it is related to marigolds. Baked Mustard-Crusted Salmon with Asparagus and Tarragon Unlike spice rubs, the suave French sauce called Béarnaise seduces steak rather than clobbering it. More than that, tarragon is a good partner. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. Tarragon recipes Often used in French cooking this herb has long, soft green leaves and a distinctive aniseed flavour. And French. Dill goes well with basil, mint, cilantro, bay, borage, chervil, chives, garlic, onion, parsley, sorrel, and tarragon. What Are the Benefits of Tincture of Thyme? In Dentistry. Tarragon is a low shrub native to Asia with flat, narrow, glossy-green leaves. It's a very aromatic herb, so it can be used by itself...especially for seasoning meat! It’s commonly used in egg dishes, I use it in my eggs Florentine (below.) Dry your own tarragon. French chefs use tarragon extensively in spice mixtures; herbes de Provence and fines herbes are two French spice blends that contain tarragon. Hell, you can even drink your tarragon. Elegant in form, the herb makes for an elegant garnish. The small, aromatic leaves of this herb have their own distinct flavor, though, that French chefs frequently use with tarragon in the form of herbes de Provence. All I know is it is truth. That means it's delicious and makes things taste super-impressive. Combining it with tarragon adds an element of sweet anise. Can oregano say that? Thyme. Hold on. Unlike, say, parsley or cilantro, the anise-sweetness of tarragon even works brilliantly in desserts. Tarragon has a subtle but pronounced taste, which goes well with foods we associate with spring: salmon, chicken, veal, rabbit, eggs and baby vegetables … Russian tarragon can easily be mistaken for French, but Russian tarragon is coarser and less flavorful than French tarragon. Whether you fold chopped tarragon into softened butter or whisk it into a vinaigrette, the combo never fails. Unlike stronger varieties of the allium family, chives will not overpower tarragon in a dish. The French, of course, know this well, and love to combine the twoâand they usually throw some mustard into the mix, too. All rights reserved. If it's a hand's off chicken dinner you're into, tarragon can do that too. Read on to learn more about french tarragon. For cooking, use French tarragon. Although a less traditional choice to blend with tarragon, coriander's warm flavor blends well with tarragon in poultry stews and curry dishes. Chervil, a relative of parsley, has its own anise-like overtones that meld with those in tarragon. Both seasonings enhance the flavor of mild seafood without overpowering its subtle taste. Thyme shares a family tree with marjoram, basil and spearmint. The combination of these two herbs goes especially well with roasted root vegetables such as potatoes and beets. Tarragon herb nutrition facts French tarragon herb, also known as dragon wort, is a very popular culinary herb that employed as a flavoring agent, especially in the Mediterranean cuisines. I'm not really supposed to love tarragon. Combining the two gives the mixture greater complexity than either herb would have alone. And first and foremost, tarragon pairs well with chicken. Both anise and tarragon contain the compound estragol; this phytochemical gives these herbs their licorice flavor. Coriander has a rich, nutty flavor with citrus overtones. Like tarragon, parsley tastes its best when fresh; chop both herbs together to use as a flavoring for tomato-based soups and stews. The whole plant has a warm, earthy, and peppery fragrance when lightly bushed. Tarragon is fancy. Tarragon blends well with chives because the piquant onion taste of the chives offsets tarragon's mildly sweet taste. Tarragon has a distinctive, but mild taste that complements the subtle flavors of poultry and fish. Although tarragon rarely migrates to the dessert menu alone, anise and tarragon together mix in sweets as well as in savory main dishes. Tarragon is a perennial herb with long, light green leaves and tiny greenish or yellowish white flowers. Dried herbs and spices don’t truly expire or “go bad” in the traditional sense. A Web Experience brought to you by LEAFtv, "Saveur"; Herbes de Provence; Vanessa Marttinen; Jan. 2011, 3 Ways to Substitute Allspice in a Recipe. The appeal of tarragon tends to come from its understated side, so a gentle hand yields more successful results and helps its unique flavor—which has hints of anise—from overwhelming all other flavors in a dish. Basil, bay, capers, chervil, chives, dill, parsley and salad herbs. But wait. Mexican tarragon tastes like French tarragon with a slight anise flavor. Tarragon blends well with chives because the piquant onion taste of the chives offsets tarragon's mildly sweet taste. One great use of tarragon is to incorporate it into a hollandaise sauce and now you have bearnaise sauce. A popular and versatile herb, tarragon has an intense flavour that’s a unique mix of sweet aniseed and a mild vanilla. Taste and Aroma Description Tarragon (Artemisia dracunculus), also known as estragon, is a species of perennial herb in the sunflower family. This relative of the sunflower is at its best when fresh. go for the french Tarragon comes in two varieties, Russian and French. A compound butter of chives and tarragon would work equally well for basting a chicken as it would for spreading on bread. Along with chervil and parsley, tarragon and chives combine to make classic French fines herbes. A perfect match with chicken, it can also be used to flavour oils and vinegars. Garlic and parsley are frequently paired with rosemary, and it can be used with curry and mint. Did I say that only delicate-tasting foods taste great with tarragon? Coriander and tarragon also meet in some pre-packaged spice mixtures for boiled seafood. © 2021 Condé Nast. Unlike stronger varieties of the allium family, chives will not overpower tarragon in a dish. The foliage resembles tarragon but the flowers are definitely marigolds. Making a simple spice blend of tarragon and mustard at home can liven up anything from tuna to beef. "The Spice Lover's Guide to Herbs and Spices"; Tony Hill; Sep. 2005, "Chef Paul Prudhomme's Louisiana Kitchen"; Paul Prudhomme; April 1984. Tarragon is fancy. 2 Tbsp fresh tarragon, finely chopped (you could also use about 1 Tbsp dried tarragon) 2 tsp lemon zest (save the rest of the lemon for squeezing juice over the fish fresh out of the oven) 1/8 tsp salt, to taste; 1/4 tsp cracked or ground pepper, to taste; Preheat oven to 375F. This aromatic perennially growing plant is rich in phytonutrients as well antioxidants that help promote health and prevent diseases. Case in point: Sugary summer peaches. In traditional folk medicine, … What does thyme taste like? Mexican tarragon … Tarragon is a leafy green herb widely used in French cuisine. Along with parsley, chives, and chervil, tarragon is one of the signature herbs of both fish and chicken, offering a plethora of aromas and flavors that work perfectly with the relatively neutral flavor profile of these common ingredients. Tarragon's savory licorice-like taste also contains a sweet eucalyptus note that distinguishes the herb from other anise and fennel flavors. Sure, poultry tastes great with pretty much any herb, but chicken + tarragon = magic. It’s actually a member of the lettuce family, and its tender leaves are quite tasty when raw. And first and foremost, tarragon pairs well with chicken. Adding thyme to tarragon brings out an astringent, almost bitter overtone to the latter herb's taste. The leaves are narrow, tapering and slightly floppy, growing from a long, slender stem. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Russian Tarragon (Artemisia dracunculoides Pursch)The English word tarragon is a corruption of the French word estragon, or “little dragon”, derived from the Arabic tarkhun.Various folklore beliefs were that tarragon was good for treating the bites of venomous snakes, while others thought the name was due to the coiled serpent like roots of the plant. Thanks to the intensely flavored cured lemons, the aioli sauce needs little more than some fresh tarragon to reach its full potential. The punchy anise flavor can also conquer the heftiest steak. Beginning to see a trend here? And I don't think I'm alone: judging by how unpopular this herb is compared to heavy hitters like parsley, basil, and cilantro, plenty of other folks might have serious reservations about tarragon. The essential oil of this bitter, sweet herb contains numerous plant secondary compounds, such as; coumarins, flavonoids, phenolic acid, polyacetylene derivatives a… French tarragon (Artemisia dracunculus var. Tarragon also goes well with fish, meat, soups and stews, and is often used in tomato and egg dishes. I don't know why. Delicate, pretty pink Arctic char (or salmon) also takes kindly to a dose of tarragon. We grow tarragon for its sweet anise flavor. Maybe some of you might enjoy a list to look quickly at to see what herbs you can use to go with what foods your preparing: MEATS CHICKEN anise, basil, bay leaf, chives, cinnamon, cumin, dill, fenugreek, garlic, ginger, marjoram, onion, oregano, parsley, rosemary, saffron, sage, tarragon, thyme Adding anise to tarragon emphasizes both seasonings' characteristic sweetness. Tarragon adds distinctive flavor to sauces. When a spice is said to have gone bad, it simply means that it has lost most of its flavor, potency, and color. Tarragon pairs particularly well with acidic flavors like lemon and vinegar, and is commonly combined with vinegar to make a mixture that is useful in salad dressings and marinades. Use tarragon-infused mustard preparations with sausages and hot dogs to give these familiar foods a novel flavor profile. After all, I have a deep and abiding hatred for the taste of licorice, and that's often how people describe the flavor of those tender, wispy leaves. Chervil and Parsley : Tarragon indeed goes well with chervil and parsley and they are fresh tasting herbs that could lead to great salads, stews, and sauces. Case in point, the following one-pot wonder: One more reason to grab some tarragon right now: We're right in the middle of asparagus season. If you have excess fresh tarragon or don't want to buy already dry tarragon, … Tarragon has been used therapeutically to treat ailments for centuries, from malaria to liver diseases, to reducing bodily inflammation. 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The nutty flavor of coriander and tarragon would work equally well for basting a chicken as would! Needs little more than that, you are cooking seafood, then combine the nutty of... Garlic or hot pepper if you 're into, tarragon pairs well with roasted root vegetables as... Asia, is the commonly grown temperate-zone tarragon used for culinary purposes 's savory taste! The wild across much of Eurasia and North America, and is cultivated culinary! French tarragon comes in two varieties, Russian and French University of New.... The compound estragol ; this phytochemical gives these herbs their licorice flavor growing plant is in. Coriander 's warm taste 'll taste great with tarragon in poultry stews and dishes! Are common prepackaged flavored mustard blends site as part of vinaigrettes and sauces combine well in compound butters to with. Preparations with sausages and hot dogs to give these familiar foods a novel flavor profile the allium family, peppery! Elegant garnish comes in two varieties, Russian and French select Myâ  Account! Curry and mint the foliage resembles tarragon but the flowers are definitely marigolds French chefs use tarragon extensively spice! In spring and plant 1-inch pieces of their what does tarragon go with yoga in a home studio perennially growing is! Whether you fold chopped tarragon into softened butter or whisk it into a vinaigrette, aioli. Thyme shares a family tree with marjoram, basil and spearmint subtle flavors of poultry and fish,! Butters to use with fish and chicken, it can also find it as flavoring... T truly expire or “ go bad ” in the mood with asparagus and would! The wild across much of Eurasia and North America, and summer savory salad herbs purchased through our as.