Tarragon

Tarragon (Artemisia dracunculus) is a perennial herb native to Eurasia and North America, prized for its distinctive, slightly licorice-like flavor. It belongs to the Asteraceae (sunflower) family. There are two main varieties: French tarragon, the more highly regarded culinary type, and Russian tarragon, which is hardier but less flavorful. French tarragon doesn't produce seeds and is propagated through root division. The leaves are the primary edible part, used fresh, dried, or infused in vinegar and oils. It's a key ingredient in béarnaise sauce, and fines herbes mixtures, and adds a unique dimension to poultry, fish, eggs, vegetables, and vinaigrettes. Its flavor profile is complex, involving a subtle balance of sweetness, bitterness, and anise notes. The herb is also believed to possess some medicinal properties, including aiding digestion and reducing inflammation.

Tarragon meaning with examples

• The chef meticulously snipped fresh tarragon into the creamy béarnaise, knowing its licorice notes would perfectly complement the grilled asparagus. This classic pairing is a cornerstone of French cuisine, showcasing the herb's sophisticated flavor.
• She experimented with tarragon in her roast chicken recipe, adding it both under the skin and mixed with the herbs to create a rich, aromatic poultry dish. The herb enhanced and lifted the savory flavors of the roasted bird.
• The vinaigrette featured a vibrant green hue from the finely chopped tarragon leaves, which offered a delightful counterpoint to the sharpness of the vinegar. This dressing elevated the simplest salads.
• Infused with the delicate aroma of tarragon, the white fish had a refreshing and herbaceous flavor that lingered on the palate. The tarragon gently enhanced the subtle flavors of the fish.
• For a vegetarian dish, she blended tarragon into a quiche, resulting in a savory pastry bursting with flavour and texture. This creative use highlights the herb's versatility in different culinary applications.