Tarragon

Tarragon: History and Complete Culinary Guide

French tarragon (Artemisia dracunculus var. sativa) is the aristocrat of fine herbs — one of the defining flavour compounds of classical French cuisine, essential to béarnaise sauce, to the cream-based sauce for chicken Véronique, to the classic French fines herbes blend (with chervil, chives, and parsley), and to the distinctive flavour of tarragon-marinated chicken. The name derives from the Arabic "tharkhun" and the French "estragon" (little dragon), possibly from its serpentine roots or its traditional use to treat snake bites. French tarragon is sterile and must be propagated vegetatively — it does not set seed — which is one reason it commands a premium. Russian tarragon (A. dracunculus proper) does set seed and is widely available but has a significantly inferior flavour with none of the anise character that makes French tarragon so distinctive. The primary flavour compound is methyl chavicol (estragole), supplemented by anise-like anethole.

Culinary Uses

Tarragon has an intense anise character that pairs superbly with chicken, eggs, fish, and cream. Essential in béarnaise sauce (without tarragon, béarnaise becomes hollandaise — a good sauce but a different thing). Use in tarragon vinegar (steep fresh tarragon in white wine vinegar for three weeks). Add to cream sauces for chicken, to egg mayonnaise, to salad dressings. Infuse into butter. Add fresh to omelettes and scrambled eggs. Use in chicken salad. Tarragon and mustard is a classic combination — use together in sauces for grilled meat and fish. Dried tarragon is considerably weaker than fresh; double the quantity and add early in cooking.