Tarragon Spice: Uses, Types & Cooking Tips

Tarragon (often misspelled as “taragon”) is a perennial herb with a distinctive anise-like flavor, primarily used to enhance poultry, fish, eggs, and vinegar-based sauces. French tarragon (Artemisia dracunculus) is the preferred culinary variety, while Russian tarragon offers a milder taste. This aromatic herb contains essential oils like estragole and is best added near the end of cooking to preserve its delicate flavor.

Tarragon, frequently misspelled as “taragon,” is a culinary herb celebrated for its unique flavor profile that elevates numerous dishes. Understanding the difference between French and Russian varieties is crucial for home cooks and professional chefs alike. This comprehensive guide explores tarragon’s characteristics, culinary applications, and proper usage techniques to help you maximize its potential in your kitchen.

What Exactly Is Tarragon?

Tarragon (Artemisia dracunculus) belongs to the sunflower family and features slender, pointed leaves with a distinctive aroma. The common misspelling “taragon” appears frequently in search queries, but the correct spelling contains double “r”. This perennial herb grows up to three feet tall and thrives in well-drained soil with ample sunlight. Two primary varieties exist for culinary use, each with different flavor intensities and growing characteristics.

French vs Russian Tarragon: Key Differences

Characteristic	French Tarragon	Russian Tarragon
Flavor Intensity	Strong, complex anise-like flavor	Milder, less distinctive taste
Leaf Shape	Narrower, smoother leaves	Broader, rougher leaves
Growth Habit	Sterile, must be propagated by division	Produces seeds, easier to grow
Culinary Value	Preferred by chefs for superior flavor	Less desirable for serious cooking
Hardiness	Less cold tolerant	More cold resistant

Understanding Tarragon's Flavor Profile

Tarragon delivers a complex flavor profile featuring notes of anise, licorice, and subtle peppery undertones. The essential oil estragole (methyl chavicol) primarily contributes to its distinctive taste. When evaluating tarragon for culinary use, consider these flavor characteristics:

• Fresh French tarragon offers the most intense aromatic experience
• Dried tarragon loses significant flavor complexity compared to fresh
• The herb’s flavor intensifies when combined with fats like butter or oil
• Heat diminishes tarragon’s delicate flavor, making late addition crucial
• Acidic ingredients like vinegar or lemon juice complement tarragon well

Top Culinary Applications for Tarragon

Chefs prize tarragon for its ability to enhance specific dishes without overwhelming them. When exploring what is tarragon spice used for, consider these classic applications:

Signature Sauces and Dressings

Tarragon forms the backbone of several classic French sauces. Béarnaise sauce, one of the mother sauces of French cuisine, relies on tarragon for its distinctive flavor alongside chervil and parsley. Tarragon vinegar, created by steeping fresh sprigs in white wine vinegar, serves as the foundation for many salad dressings and marinades. The herb also features prominently in remoulade and tartar sauces.

Poultry and Seafood Pairings

When considering tarragon in chicken recipes, the herb’s subtle anise notes complement poultry exceptionally well. Try incorporating fresh tarragon into:

• Chicken salad with tarragon-infused mayonnaise
• Roast chicken stuffing with lemon and tarragon
• Pan sauces for seared chicken breasts
• Grilled fish with tarragon butter
• Seafood salads with tarragon vinaigrette

Using Fresh vs Dried Tarragon

Understanding how to use fresh tarragon versus its dried counterpart significantly impacts your dishes. Fresh tarragon provides superior flavor with more nuanced aromatic compounds. When substituting dried for fresh, use one-third the amount since drying concentrates certain compounds while diminishing others. Always add fresh tarragon near the end of cooking to preserve its volatile oils, while dried tarragon benefits from earlier addition to allow rehydration.

Effective Tarragon Substitutes

When you need a tarragon substitute in recipes, several options can approximate its flavor profile depending on availability. For French tarragon replacement, consider:

• Chervil (milder anise flavor, often used in fines herbes)
• Basil (provides similar sweet notes with different profile)
• Dill (offers comparable freshness with different flavor)
• Anise seeds (use sparingly for the licorice note)
• Fennel fronds (mild anise flavor, good for garnish)

Remember that no substitute perfectly replicates tarragon’s unique profile, so adjust quantities based on your taste preferences. For dishes where tarragon serves as the primary flavor (like béarnaise), substitutes work best as complements rather than direct replacements.

Proper Storage Techniques

Maximizing tarragon’s shelf life requires proper storage methods. To keep fresh tarragon vibrant:

• Wrap stems in slightly damp paper towels and store in airtight container
• Place upright in glass with water like cut flowers, covering loosely with bag
• Freeze whole sprigs in olive oil for cooking applications
• Dry tarragon away from direct sunlight for longest flavor retention
• Avoid refrigerating near ethylene-producing fruits that accelerate spoilage

Growing Your Own Tarragon

For those interested in growing tarragon herb, French tarragon presents some challenges as it rarely produces viable seeds. The most reliable propagation method involves root division in spring or fall. Plant in well-draining soil with full sun exposure, spacing plants 18-24 inches apart. Water moderately, allowing soil to dry slightly between waterings. Harvest by cutting stems just above leaf nodes to encourage bushier growth. Remember that French tarragon typically remains productive for 3-4 years before requiring replacement.

Conclusion

Tarragon’s distinctive flavor makes it an invaluable herb for thoughtful cooking. Whether you’re exploring tarragon in béarnaise sauce or experimenting with tarragon in chicken recipes, understanding its proper usage elevates your culinary creations. By selecting the right variety, using appropriate quantities, and adding it at the optimal time, you’ll harness tarragon’s full potential to create sophisticated, flavorful dishes that showcase this remarkable herb’s unique characteristics.

Is tarragon the same as taragon?

No, “taragon” is a common misspelling. The correct spelling is “tarragon” with double “r”. This aromatic herb belongs to the Artemisia genus and features a distinctive anise-like flavor profile prized in culinary applications.

What’s the difference between French and Russian tarragon?

French tarragon (Artemisia dracunculus) has a stronger, more complex anise-like flavor with narrower leaves and must be propagated by division. Russian tarragon offers a milder taste, broader leaves, produces seeds, and is easier to grow but less desirable for serious cooking due to its inferior flavor profile.

When should I add tarragon to my dishes?

Add fresh tarragon near the end of cooking to preserve its delicate flavor compounds, typically in the last 2-3 minutes. Dried tarragon benefits from earlier addition (about 10 minutes before completion) to allow rehydration. For cold applications like salads or dressings, add tarragon at least 30 minutes before serving to allow flavors to meld.

Can I substitute dried tarragon for fresh?

Yes, but use one-third the amount of dried tarragon compared to fresh, as drying concentrates certain compounds while diminishing others. Dried tarragon works better in long-cooked dishes where fresh would lose its flavor, while fresh provides superior results in finishing sauces, salads, and quick-cooking applications.

What’s the best way to store fresh tarragon?

Store fresh tarragon by wrapping stems in slightly damp paper towels inside an airtight container, or place upright in a glass with water like cut flowers, covering loosely with a plastic bag. Properly stored, fresh tarragon maintains quality for 7-10 days in the refrigerator. Avoid storing near ethylene-producing fruits that accelerate spoilage.