Inside the Spice Cabinet: Tarragon
Tarragon is one of those herbs that you may not think of using until you come across a recipe that specifically calls for it. But you’ll want to keep this robustly flavored, aromatic herb around when you see how versatile it can be.
What Is Tarragon?
Taste: Sweet
Most Popular Use: Sauces, meat, fish, vegetables
Tarragon is a low shrub native to Asia with flat, narrow, glossy-green leaves. It’s actually a member of the lettuce family, and its tender leaves are quite tasty when raw. You can also find it as a dry spice, though the flavor is much diminished.
There are two main types of tarragon: French and Russian. We generally prefer to use French tarragon for its delicate, balanced flavor. Russian tarragon can be harsh-tasting and is significantly less aromatic.
How To Use Tarragon
Tarragon is widely used in classic French cooking, particularly as part of the “
fine herbes
Since the leaves are so tender, they can be mixed in with other greens for salads or sprinkled over a finished dish much like parsley. The anise flavor goes well in tomato dishes, so we can see using it in panzanella and caprese salads, in tomato-based soups, or in tomato sauces for pasta. Tarragon can also be muddled or infused into simple syrup for to use in cocktails and summer coolers.