Tarragon
Tarragon is an aromatic herb with a distinctive aniseed-like fragrance and a lightly peppery, fresh edge. It is mainly used to give sauces, vinaigrettes, chicken, fish and egg dishes more depth, usually in small amounts because the flavour can quickly take over.
Latin name: Artemisia dracunculus
Origin: Eurasia (with its origins in Central Asia)
Plant family: Asteraceae (daisy family)
Height: 60–120 cm
Flowering period: July–September
Lifespan: perennial
Description
Tarragon forms slender, elongated leaves on upright stems and has a fragrance that is immediately recognisable: sweetly aniseed-like with a green, aromatic undertone. In the kitchen, French tarragon is especially valued for its refined aroma; Russian tarragon is generally coarser in flavour and less fragrant. The herb suits classical French cooking well and is a key ingredient in many elegant, creamy sauces and fresh dressings.
In the kitchen
The flavour of tarragon combines beautifully with butter, cream, mustard, lemon and vinegar. The herb works especially well with chicken, veal, delicate fish, omelettes, green asparagus and potatoes, and also gives pickled vegetables or gherkins a distinctive twist. Fresh tarragon is best added at the end: heat softens its fragrance and can quickly cause the aroma to fade. Dried tarragon can be used, but it often lacks the fresh, lively note of the fresh herb; in that case use a little less and let it cook briefly so the flavour can develop.
A few classic combinations are tarragon with mustard in a vinaigrette, tarragon with lemon and butter for fish, and tarragon in creamy sauces. The herb also works very well in herb butter, mayonnaise and dressings: finely chop the leaves and let the flavours infuse briefly for a rounded result.
In the herb garden
Tarragon likes a sunny spot in well-drained soil. French tarragon in particular does not like wet feet: in heavy or waterlogged soil, a raised bed or pot is often the safer choice. Preferably harvest young shoots and tips; regular cutting encourages bushier growth. During the growing season, you can keep picking almost continuously, but towards the end of summer it is also wise to let the plant recover a little.
In the colder months, the above-ground part of the plant often dies back in part; in spring it starts growing again. Protect the root ball during hard frost with a thin layer of leaves or mulch, especially if the plant is in a pot. For a steady supply, you can also cut a few sprigs during the season and keep them briefly in the refrigerator, wrapped in a lightly damp cloth.
