An aromatic herb that has an anise-like flavor that is very distinctive. Available fresh during summer months and the early Fall; available dried year round.
Tarragon is a small, shrubby herb, Artemisia dracunculus, in the sunflower family. Two species are cultivated, Russian and French. Leaves of the French variety are glossier and more pungent. Most commercial Tarragon comes from dried leaves of the French Tarragon plant.
With its mildly licorice and slightly bitter flavor, tarragon is considered the prince of herbs. The chopped leaves are used in salads and sauces, with mushrooms, in many egg dishes and with fish, veal, chicken and turkey. Tarragon vinegar is excellent for salads and the herb is an excellent accompaniment with potato, mushroom, spinach and artichoke dishes. Tarragon is also one of the ingredients of fines herbes. It is easy to grow tarragon in window boxes or pots, but one should be careful of creeping roots. Grown indoors it can be used throughout the year and the leaves may be dried or frozen.
The French are especially fond of this aromatic, anise-like herb. They often use it to flavor delicately flavored foods like eggs, fish, cheese, and chicken, and it's an indispensable ingredient in sauce bairnaise and in the herb mixture the French call fines herbs. Use it sparingly - a little goes a long way. Frozen tarragon is an excellent substitute for fresh, but use the dried version only in a pinch.
Fresh or dried, this herb retains its mild licorice flavor well. Enlivens fish and poultry dishes, especially with wine or cream
aromatic perennial of southeastern Russia
fresh leaves (or leaves preserved in vinegar) used as seasoning
An aromatic herb with dark green leaves and an anise-like flavor. Tarragon is used in a variety of dishes, including chicken, vegetables, fish, and sauces. Recipe: Chicken Breasts with Tarragon and Cream
A small, easily cultivated perennial herb, tarragon has long, thin, deep-green leaves and lends a pungent anise flavor to soups and sauces. The characteristic flavor in Béarnaise sauce, tarragon is also steeped in vinegar for use in salad dressings.
Harvest leaves as needed Leaves in salads, fish, poultry dishes
There are two sorts of tarragon, the French and the Russian. The French, with smoother, glossier, darker and more pungent leaves is preferred. Tarragon is a distinguished gourmet's herb. Versatile, it blends well with tomato juice, is used in fish sauces and has a special affinity for chicken and lobster. It has the virtue of removing the fishy odor when cooked with fish, and is a seasoning in clam chowder. Tarragon vinegar is a favorite of culinary connoisseurs, and tarragon oil is an ingredient of tartar sauce.
This highly aromatic herb has the scent and taste of licorice with a hint of acidity. As the key ingredient in a béarnaise sauce, a reduction is made with vinegar and whisked into Hollandaise sauce. Tarragon is also used to flavor vinegars for use in salad dressings. Once again, tarragon is quite a strong herb and should be used sparingly.
Crushed leaves Delicate green herb with a flavor that is both minty and licorice like Tarragon vinegar, chicken, fish, salads and dressings, eggs
a green, licorice-flavored herb with a sweet, yet pungent aroma. It is excellent for flavoring vinegars and is frequently used in French cooking.
A distinctive, aromatic perennial herb often called "French tarragon." Used in butter, chowders, juices, marmalades, fish, poultry, meat, soups, vegetables, and sauces such as "bérnaise." A little of this spice goes a long way.
A licorice-flavored herb that is used in French cooking, mostly with chicken or shellfish. Use sparingly.
An aromatic herb, often used in French cooking.Its...
This aromatic herb has an aniselike flavor which complements fish poultry and vegetable dishes. Used extensively in French cuisine tarragon is the predominant flavor in Bearnaise Sauce and is an ingredient in the classic herb blend Fines Herbes. It is available both fresh and dried.
Tarragon (Artemisia dracunculus) is a perennial herb in the family Asteraceae related to wormwood. It is native to a wide area of the Northern Hemisphere from easternmost Europe across central and eastern Asia to western North America, and south to northern India and Mexico. The North American populations may however be naturalised from early human introduction.