Category: Herbs & Spices
🤔 What Is Tarragon?
Tarragon is a perennial herb prized for its slender, glossy leaves and a distinctive, aromatic flavor reminiscent of licorice or anise. It is a cornerstone of French cuisine, famously used to flavor béarnaise sauce, chicken, fish dishes, and infused vinegars.
Quick Reference Card
| Condition | Ideal Storage | Duration |
|---|---|---|
| Fresh Tarragon | Refrigerator (Wrapped) | 1-2 Weeks |
| Dried Tarragon (Opened) | Pantry (Airtight) | 1-2 Years (for quality) |
| Frozen (Fresh) | Freezer: -18°C (0°F or below) | Up to 6 Months |
The Triple-S Method
Master the three essential steps for food success:
🛒 SHOP SMART: Selection Guide
- Look for fresh tarragon with perky, bright green leaves.
- Avoid bunches with any signs of wilting, yellowing, or black spots.
- French tarragon has the best flavor; Russian tarragon is less aromatic.
Appearance
The leaves should be a vibrant, deep green and have a glossy sheen. The stems should be firm and not slimy.
Smell
Fresh tarragon has a powerful and complex aroma that is sweet and anise-like. A lack of this distinct smell indicates the herb is not fresh.
Texture
The slender leaves should be tender and springy. Avoid any that are limp or feel wet.
Common Varieties / Types
There is a crucial distinction between the two main types of tarragon.
- French Tarragon: This is the true culinary variety, prized for its complex, sweet anise flavor. It cannot be grown from seed and must be propagated from cuttings.
- Russian Tarragon: A hardier but much less flavorful variety with a coarser, more bitter taste. It is often what is sold as seeds or generic plants in garden centers.
📅 Seasonal Buying Guide
North America (USA/Canada)
Fresh tarragon is available year-round in supermarkets, but its peak season is late spring and summer.
Dried tarragon is available year-round with consistent quality.
Europe
A staple herb in French cuisine, it is widely available year-round, with the best quality in the summer.
No seasonal impact on dried tarragon.
Australia/New Zealand
Available year-round, with peak season during the Southern Hemisphere’s spring and summer.
Quality is stable and not seasonal for dried tarragon.
Tropical/Subtropical Regions
Can be grown year-round in some regions and is available imported in major supermarkets.
The product is not seasonal.
❄ STORE FRESH: Storage Guide
- Fresh tarragon: Wrap in a damp paper towel in a bag in the refrigerator for 1-2 weeks.
- Dried tarragon: Airtight container in a cool, dark pantry for 1-2 years.
- Long-term: Freeze fresh tarragon leaves.
Storage Method Details
Fresh Tarragon (Refrigerator): According to the USDA, the best way to store fresh tarragon is to wrap the sprigs loosely in a slightly damp paper towel, place them in a resealable plastic bag, and keep them in the crisper drawer of your refrigerator.
Dried Tarragon (Pantry): Store dried tarragon in a tightly sealed container in a cool, dark place. The flavor of dried tarragon is much milder than fresh, and it will lose its potency over time if exposed to heat and light.
Freezer Storage: Fresh tarragon leaves freeze well. Chop them and freeze in ice cube trays with a little water or oil, or freeze whole sprigs in a freezer bag for later use in cooked dishes.
Revival Techniques
A slightly wilted bunch of fresh tarragon can sometimes be revived. Trim the stems and place the bunch in a glass of cool water for a few hours, or submerge it in an ice water bath for 20 minutes.
⚠ STAY SAFE: Food Safety Tips
Understanding Food Safety Rules
The FDA recommends washing all fresh herbs, including tarragon, under cool running water before use to remove any dirt. Discard any leaves that are slimy, blackened, or show signs of mold.
Reheating Methods
Not applicable. Tarragon’s delicate flavor is best when added at the end of cooking or used fresh.
Date Labels Explained
Dried tarragon has a “Best By” date, which is an indicator of flavor quality. Fresh tarragon has no date and should be judged by its appearance and aroma.
Allergen Information
- Contains: None of the top 9 allergens.
- Cross-Reactivity: Can be a trigger for Oral Allergy Syndrome (OAS) in individuals with ragweed allergies.
Allergen Handling & Prevention
Tarragon is not a major allergen, but it is related to ragweed. Individuals with a ragweed pollen allergy may experience a cross-reactive Oral Allergy Syndrome.
⚠ Special Safety Considerations
There are no special safety considerations for using tarragon in normal culinary amounts.
🧊 Freezing & Thawing Guide
Freezing Effects & Preparation
Freezing preserves the flavor of fresh tarragon well, but the leaves will become limp and dark upon thawing. Frozen tarragon is best used in cooked dishes like sauces and stews.
Chop the fresh leaves and freeze them in ice cube trays with water or oil to create convenient portions for cooking.
Recommended Thawing Methods
There is no need to thaw frozen tarragon. Add the frozen cube or leaves directly to your hot dish near the end of cooking.
Not Recommended
Do not thaw tarragon on the counter, as it will become a mushy, dark pile.
📊 Nutritional Information
Average values per 100g (approx. 3.5 oz) portion
- High in: Iron, Manganese
- Good source of: Calcium, Vitamin B6
Tarragon (Dried)
- Calories: 295 kcal
- Protein: 23g
- Fat: 7g
- Carbohydrates: 50g
- Fiber: 7.4g
(Per 1 tsp / 1g serving)
- Calories: 3 kcal
- Iron: 0.3 mg (2% DV)
Key Nutrients & Their Benefits
- Tarragon is a rich source of minerals like manganese and iron. Its primary active compound, estragole, is responsible for its distinctive flavor and has been studied for its antioxidant properties.
Nutritional data is an estimate. Consult with a nutritionist for personalized advice.
🌎 Sustainability & Sourcing
Tarragon is a perennial herb that is easy to propagate from cuttings. Growing your own is a sustainable way to have a fresh supply and reduce packaging waste.
When buying, choosing loose bunches over plastic clamshells is the more eco-friendly option.
🔄 Substitutions & Alternatives
Fresh chervil or fennel fronds can provide a similar, though milder, anise-like flavor. A small amount of anise seed can also be used to mimic the licorice note in cooked dishes.
For dried tarragon, use 1 teaspoon of dried for every 1 tablespoon of fresh.
💡 Pro Tips
♻ Waste Reduction
The stems of fresh tarragon are very flavorful. Use them to infuse vinegar or simple syrups, or add them to the cavity of a chicken before roasting to perfume the meat from the inside out.
✨ How to Revive It
To get the most flavor from dried tarragon, crush the leaves between your fingers as you add them to your dish. This helps to release the last of their essential oils.
❓ FAQ
A: The dominant flavor of tarragon is a sweet, aromatic taste of anise or licorice, with green, peppery undertones.
A: Fresh tarragon is vastly superior. The drying process causes tarragon to lose much of its complex, anise-like flavor, leaving behind a more hay-like taste.
A: Béarnaise is a classic French sauce made from an emulsion of egg yolk, melted butter, and a reduction of vinegar and wine, flavored with shallots and fresh tarragon. It’s a traditional steak sauce.
A: The flowers of the French tarragon plant are sterile, so it does not produce viable seeds. It can only be grown by propagating cuttings or root divisions from an existing plant.
A: The best way is to wrap the sprigs in a damp paper towel, place them in a plastic bag, and keep them in the refrigerator.
A: Yes, it freezes very well. Chop the leaves and freeze them in water or oil in an ice cube tray for easy use in sauces.
A: French tarragon has a powerful, complex, and refined anise flavor. Russian tarragon is a hardier plant but has a much coarser, less potent, and slightly bitter flavor, and is not considered a good substitute for culinary purposes.
A: No, but it can cause Oral Allergy Syndrome in people with ragweed allergies.
A: The name is derived from the French “esdragon,” meaning “little dragon,” which may refer to the shape of its roots or the bite of its flavor.
A: Its delicate flavor is damaged by prolonged heat, so it is best to add fresh tarragon leaves at the very end of the cooking process or use them raw.