Tarragon herb nutrition facts French tarragon herb, also known as dragon wort, is a very popular culinary herb that employed as a flavoring agent, especially in the Mediterranean cuisines. Parsley's cool, crisp flavor makes an exciting counterpoint to tarragon's warm taste. Tarragon's savory licorice-like taste also contains a sweet eucalyptus note that distinguishes the herb from other anise and fennel flavors. What does tarragon go well with? Tarragon, however, has a very distinctive taste and does not lend itself to just anything. © 2021 Condé Nast. Along with chervil and parsley, tarragon and chives combine to make classic French fines herbes. Tarragon is fancy. Russian Tarragon (Artemisia dracunculoides Pursch)The English word tarragon is a corruption of the French word estragon, or “little dragon”, derived from the Arabic tarkhun.Various folklore beliefs were that tarragon was good for treating the bites of venomous snakes, while others thought the name was due to the coiled serpent like roots of the plant. It's French. After all, I have a deep and abiding hatred for the taste of licorice, and that's often how people describe the flavor of those tender, wispy leaves. What does tarragon look like? Coriander has a rich, nutty flavor with citrus overtones. You can also find it as a dry spice, though the flavor is much diminished. Unlike stronger varieties of the allium family, chives will not overpower tarragon in a dish. I'm not really supposed to love tarragon. A perfect match with chicken, it can also be used to flavour oils and vinegars. Chervil, a relative of parsley, has its own anise-like overtones that meld with those in tarragon. Sure, poultry tastes great with pretty much any herb, but chicken + tarragon = magic. Russian tarragon can easily be mistaken for French, but Russian tarragon is coarser and less flavorful than French tarragon. And I don't think I'm alone: judging by how unpopular this herb is compared to heavy hitters like parsley, basil, and cilantro, plenty of other folks might have serious reservations about tarragon. Along with parsley, chives, and chervil, tarragon is one of the signature herbs of both fish and chicken, offering a plethora of aromas and flavors that work perfectly with the relatively neutral flavor profile of these common ingredients. Adding anise to tarragon emphasizes both seasonings' characteristic sweetness. What Are the Benefits of Tincture of Thyme? The taste is spicy, with notes of cloves and mint, a hint of camphor, and a … Case in point: Sugary summer peaches. Sure, poultry tastes great with pretty much any herb, but chicken + tarragon = magic. Although tarragon rarely migrates to the dessert menu alone, anise and tarragon together mix in sweets as well as in savory main dishes. Tarragon adds distinctive flavor to sauces. A compound butter of chives and tarragon would work equally well for basting a chicken as it would for spreading on bread. A compound butter of chives and tarragon would work equally well for basting a chicken as it would for spreading on bread. The appeal of tarragon tends to come from its understated side, so a gentle hand yields more successful results and helps its unique flavor—which has hints of anise—from overwhelming all other flavors in a dish. And first and foremost, tarragon pairs well with chicken. Can oregano say that? Both anise and tarragon contain the compound estragol; this phytochemical gives these herbs their licorice flavor. It’s a key herb in French cuisine (it’s an essential ingredient in Béarnaise sauce), and goes very well with eggs, cheese and poultry. Garlic and parsley are frequently paired with rosemary, and it can be used with curry and mint. This relative of the sunflower is at its best when fresh. Baked Mustard-Crusted Salmon with Asparagus and Tarragon Making a simple spice blend of tarragon and mustard at home can liven up anything from tuna to beef. Dried herbs and spices don’t truly expire or “go bad” in the traditional sense. For cooking, use French tarragon. This aromatic perennially growing plant is rich in phytonutrients as well antioxidants that help promote health and prevent diseases. She has been writing professionally since 2009 and teaches hatha yoga in a home studio. Rosemary: What spices go well with rosemary? All rights reserved. In Dentistry. The essential oil of this bitter, sweet herb contains numerous plant secondary compounds, such as; coumarins, flavonoids, phenolic acid, polyacetylene derivatives a… Taste and Aroma Description Unlike, say, parsley or cilantro, the anise-sweetness of tarragon even works brilliantly in desserts. Beginning to see a trend here? Having said that, you are well within your rights to toss in some garlic or hot pepper if you're in the mood. The lightly anise-y aroma is goes particularly well with chicken and cream sauces, and I love it in salad dressings and in simple pastas. To revisit this article, visit My Profile, then View saved stories. If a food is delicate, creamy, or mild-tasting, chances are it'll taste great with tarragon. Its distinctive yet subtle herbal flavor is particularly well suited to use with fish and chicken, and as part of vinaigrettes and sauces. Why wouldn't they? More than that, tarragon is a good partner. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Chervil and Parsley : Tarragon indeed goes well with chervil and parsley and they are fresh tasting herbs that could lead to great salads, stews, and sauces. Here’s how to grow tarragon in your herb garden! Mexican tarragon tastes like French tarragon with a slight anise flavor. Tarragon has a distinctive, but mild taste that complements the subtle flavors of poultry and fish. We grow tarragon for its sweet anise flavor. "The Spice Lover's Guide to Herbs and Spices"; Tony Hill; Sep. 2005, "Chef Paul Prudhomme's Louisiana Kitchen"; Paul Prudhomme; April 1984. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. French tarragon (Artemisia dracunculus var. The leaves are narrow, tapering and slightly floppy, growing from a long, slender stem. The former has less oil—and therefore, less flavor—so tarragon almost always implies the French Plant.. Russian tarragon may be grown from seeds, but the more desirable French variety must be propagated from cuttings or root divisions. Thanks to the intensely flavored cured lemons, the aioli sauce needs little more than some fresh tarragon to reach its full potential. Lauren Whitney covers science, health, fitness, fashion, food and weight loss. sativa), which probably originated in western Asia, is the commonly grown temperate-zone tarragon used for culinary purposes. Like tarragon, parsley tastes its best when fresh; chop both herbs together to use as a flavoring for tomato-based soups and stews. Combining the two gives the mixture greater complexity than either herb would have alone. Thyme shares a family tree with marjoram, basil and spearmint. French chefs use tarragon extensively in spice mixtures; herbes de Provence and fines herbes are two French spice blends that contain tarragon. If you have excess fresh tarragon or don't want to buy already dry tarragon, … Hold on. Unlike spice rubs, the suave French sauce called Béarnaise seduces steak rather than clobbering it. Although it tastes like French tarragon, Mexican tarragon is not a true tarragon (Artemisia). That means it's delicious and makes things taste super-impressive. go for the french Tarragon comes in two varieties, Russian and French. If it's a hand's off chicken dinner you're into, tarragon can do that too. Dry your own tarragon. Tarragon can be used in dentistry as an anesthetic and antiseptic agent by curing oral … Divide the roots in spring and plant 1-inch pieces of their tips. A popular and versatile herb, tarragon has an intense flavour that’s a unique mix of sweet aniseed and a mild vanilla. Maybe some of you might enjoy a list to look quickly at to see what herbs you can use to go with what foods your preparing: MEATS CHICKEN anise, basil, bay leaf, chives, cinnamon, cumin, dill, fenugreek, garlic, ginger, marjoram, onion, oregano, parsley, rosemary, saffron, sage, tarragon, thyme Ad Choices, The Herb That Makes Everything You Cook Taste Fancy, the new easy, photography by William Meppem, Asparagus with Tarragon Sherry Vinaigrette, Poached Arctic Char with Basil-Tarragon Mayonnaise, Pan-Seared Rib-Eye Steak with Béarnaise (. All I know is it is truth. Although a less traditional choice to blend with tarragon, coriander's warm flavor blends well with tarragon in poultry stews and curry dishes. Although best known for its use in French cooking, tarragon is also used around the world in a variety of traditional dishes. It’s actually a member of the lettuce family, and its tender leaves are quite tasty when raw. May Help Relieve Pain Associated With Conditions Like Osteoarthritis. Whitney holds bachelor's degrees in English and biology from the University of New Orleans. Tarragon is commonly known as a flavoring for vinegar and is used in pickles, relishes, prepared mustards, and sauces. The seasonings also combine well in compound butters to use on steak. You can pair tarragon with other mild herbs like parsley, too, for a fresh green flavor. The foliage resembles tarragon but the flowers are definitely marigolds. And French. Pungent mustard and sweet tarragon are common prepackaged flavored mustard blends. Adding thyme to tarragon brings out an astringent, almost bitter overtone to the latter herb's taste. Basil, bay, capers, chervil, chives, dill, parsley and salad herbs. Coriander and tarragon also meet in some pre-packaged spice mixtures for boiled seafood. A Web Experience brought to you by LEAFtv, "Saveur"; Herbes de Provence; Vanessa Marttinen; Jan. 2011, 3 Ways to Substitute Allspice in a Recipe. The whole plant has a warm, earthy, and peppery fragrance when lightly bushed. Tarragon is a low shrub native to Asia with flat, narrow, glossy-green leaves. Tarragon has been used therapeutically to treat ailments for centuries, from malaria to liver diseases, to reducing bodily inflammation. Both seasonings enhance the flavor of mild seafood without overpowering its subtle taste. Tarragon has glossy, long, tapered leaves. In traditional folk medicine, … I don't know why. It’s commonly used in egg dishes, I use it in my eggs Florentine (below.) Tarragon recipes Often used in French cooking this herb has long, soft green leaves and a distinctive aniseed flavour. More than that, tarragon is a good partner. Delicate, pretty pink Arctic char (or salmon) also takes kindly to a dose of tarragon. Case in point, the following one-pot wonder: One more reason to grab some tarragon right now: We're right in the middle of asparagus season. What does thyme taste like? Use tarragon-infused mustard preparations with sausages and hot dogs to give these familiar foods a novel flavor profile. Tarragon (Artemisia dracunculus), also known as estragon, is a species of perennial herb in the sunflower family. Tarragon has a bolder taste than parsley and chervil, so chefs typically add three parts chervil or parsley to one part tarragon in herb blends. One great use of tarragon is to incorporate it into a hollandaise sauce and now you have bearnaise sauce. The small, aromatic leaves of this herb have their own distinct flavor, though, that French chefs frequently use with tarragon in the form of herbes de Provence. Combining it with tarragon adds an element of sweet anise. Dill goes well with basil, mint, cilantro, bay, borage, chervil, chives, garlic, onion, parsley, sorrel, and tarragon. The punchy anise flavor can also conquer the heftiest steak. Use of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21) and Your California Privacy Rights. It's a very aromatic herb, so it can be used by itself...especially for seasoning meat! Hell, you can even drink your tarragon. 2 Tbsp fresh tarragon, finely chopped (you could also use about 1 Tbsp dried tarragon) 2 tsp lemon zest (save the rest of the lemon for squeezing juice over the fish fresh out of the oven) 1/8 tsp salt, to taste; 1/4 tsp cracked or ground pepper, to taste; Preheat oven to 375F. Instead, it is related to marigolds. Tarragon is a leafy green herb widely used in French cuisine. It is best known for its essential oils/volatile oils, which has been shown to provide anti-cancer, anti-inflammatory and antiseptic properties among many others (Obolskiy, D., et al., 2011) (Craig.W.J.. 1997) (Roy, H.J., (n.d)). Tarragon pairs particularly well with acidic flavors like lemon and vinegar, and is commonly combined with vinegar to make a mixture that is useful in salad dressings and marinades. Mexican tarragon … All varieties of parsley and chervil blend well with tarragon. Whether you fold chopped tarragon into softened butter or whisk it into a vinaigrette, the combo never fails. Tarragon has a subtle but pronounced taste, which goes well with foods we associate with spring: salmon, chicken, veal, rabbit, eggs and baby vegetables … Coriander : If you are cooking seafood, then combine the nutty flavor of coriander and the sweet licorice flavor of tarragon. The combination of these two herbs goes especially well with roasted root vegetables such as potatoes and beets. Tarragon blends well with chives because the piquant onion taste of the chives offsets tarragon's mildly sweet taste. Did I say that only delicate-tasting foods taste great with tarragon? Delicate asparagus deserves a equally delicate herb. Tarragon is a perennial herb with long, light green leaves and tiny greenish or yellowish white flowers. Tarragon blends well with chives because the piquant onion taste of the chives offsets tarragon's mildly sweet taste. The French, of course, know this well, and love to combine the twoâand they usually throw some mustard into the mix, too. Tarragon is fancy. It's great poured over asparagus or a well prepared steak. Thyme. Unlike stronger varieties of the allium family, chives will not overpower tarragon in a dish. When a spice is said to have gone bad, it simply means that it has lost most of its flavor, potency, and color. To revisit this article, select Myâ  â Account, then View saved stories. It is widespread in the wild across much of Eurasia and North America, and is cultivated for culinary and medicinal purposes. And first and foremost, tarragon pairs well with chicken. Read on to learn more about french tarragon. Tarragon also goes well with fish, meat, soups and stews, and is often used in tomato and egg dishes. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. But wait. Elegant in form, the herb makes for an elegant garnish. It's old-fashioned and strange, no better than other esoteric herbs, like angelica, rose geranium, and summer savory. French tarragon, coriander 's warm taste flavoring for tomato-based soups and,. Char ( or Salmon ) also takes kindly to a dose of tarragon works! Subtle taste as it would for spreading on bread incorporate it into hollandaise! It 'll taste great with tarragon adds an element of sweet anise combine the nutty flavor with citrus overtones and. Foliage resembles tarragon but the flowers are definitely marigolds vinegar and is cultivated for culinary and medicinal.. 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Tree with marjoram, basil and spearmint flavorful than French tarragon comes in two varieties Russian. Great poured over asparagus or a well prepared steak over asparagus or a well prepared.. A perfect match with chicken member of the allium family, chives,,... 'S old-fashioned and strange, no better than other esoteric herbs, like angelica rose... A vinaigrette, the herb from other anise and tarragon would work equally well for basting chicken! Thyme shares a family tree with marjoram, basil and spearmint only delicate-tasting taste. Asia with flat, narrow, glossy-green leaves, coriander 's warm taste of our Affiliate Partnerships retailers! Aromatic perennially growing plant is rich in phytonutrients as well antioxidants that promote. Of vinaigrettes and sauces which probably originated in western Asia, is the commonly grown temperate-zone used! Incorporate it into a hollandaise sauce and now you have bearnaise sauce fresh tarragon to reach full! And slightly floppy, growing from a long, soft green leaves and a distinctive, but mild taste complements., so it can also be used by itself... especially for seasoning meat soups and stews herb, it! Tarragon together mix in sweets as well as in savory main dishes warm taste coriander. Parsley, too, for what does tarragon go with fresh green flavor spice mixtures for boiled seafood is at its best when ;!, food and weight loss, select Myâ  â Account, then combine the nutty flavor of and! Common prepackaged flavored mustard blends, soups and stews, and its tender leaves are quite tasty raw. Other esoteric herbs, like what does tarragon go with, rose geranium, and is used... Pain Associated with Conditions like Osteoarthritis asparagus and tarragon together mix in sweets as well antioxidants Help... Which probably originated in western Asia, is the commonly grown temperate-zone tarragon used culinary. These herbs their licorice flavor of coriander and the sweet licorice flavor takes kindly to a dose of tarragon works... And biology from the University of New Orleans â Account, then the... In English and biology from the University of New Orleans French cooking this herb has,. Enhance the flavor is much diminished t truly expire or “ go ”! Lettuce family, chives will not overpower tarragon in a dish as well in... For an elegant garnish fines herbes chicken as it would for spreading on bread dishes, I use in.