Tarragon
Estimated Inventory, lb : 1.27
This item was last sold on : 02/10/25
Description/Taste
Tarragon is a multi-branched shrub with a central root system that extends horizontally through the soil to develop a shrub-like plant. Each slender stem contains many pairs of elongated, lanceolate-shaped leaves. The green leaves are thin, semi-glossy, and pliable, averaging 2 to 8 centimeters in diameter, and taper to a point on the non-stem end. The stems are also narrow, pale green, and have a crisp, fibrous consistency when young. Fresh Tarragon emits an anise-like aroma and contains a bittersweet, acidic taste with licorice, mint, fennel, and sweet vanilla nuances. In addition to the leaves, Tarragon produces edible small white, yellow, or green flowers.
Seasons/Availability
Tarragon is available year-round.
Current Facts
Tarragon, botanically classified as Artemisia dracunculus, is a leafy, aromatic herb belonging to the Asteraceae family. The shrub-like perennial can grow up to one meter in height and has been naturalized throughout the Northern Hemisphere. Tarragon is also known as the Dragon Herb, Estragon, and Herbe au Dragon, and the leafy herb earned its dragon descriptor from its Latin name. Dracunculus roughly translates to mean “little dragon” and was given to the herb for the twisting and winding growth pattern of the plant’s roots. There are three main types of Tarragon, including French Tarragon, Russian Tarragon, and Mexican Tarragon. French Tarragon is the primary type utilized for culinary applications. The leaves have the most complex flavoring and can be incorporated into dishes, either fresh or dried. Despite its popularity, French Tarragon is not commonly grown from seed and must be propagated by dividing roots of existing plants. Russian Tarragon is a hardy garden plant but is rarely used for culinary preparations. Young leaves are sometimes used in salads, but the flavor is significantly different from French Tarragon. Mexican Tarragon belongs to a distinct genus from French Tarragon and is sometimes labeled as “False Tarragon,” but it has a similar flavor profile with a slightly sweeter taste. In the modern-day, Tarragon is sold both fresh and dried and is highly favored for its unique flavoring, incorporated into a wide variety of savory and sweet preparations.
Nutritional Value
Tarragon is generally used in small amounts and is not a significant source of nutrients. The leaves contain vitamins A and C to strengthen the immune system, potassium to balance fluid levels, and other amounts of iron, manganese, riboflavin, folate, magnesium, calcium, and copper. Historically, Ancient Greeks chewed Tarragon to numb the mouth to relieve toothaches. The leaves contain a compound known as eugenol, a natural anesthetic with anti-bacterial, anti-inflammatory, and antiseptic properties. The French also steep the leaves into a tea to induce sleep and to treat insomnia.
Applications
Tarragon is utilized worldwide in both fresh and dried forms. The herb is most flavorful when used fresh and is typically added at the end of the cooking process. If the leaves are cooked too long, their subtle anise-like flavoring will turn bitter. Fresh Tarragon can be mixed into potato salads, green salads, layered into sandwiches, or combined into casseroles, soups, and stews. The leaves can also be cooked into egg dishes such as omelets, frittatas, quiche, and deviled eggs, stirred into pasta, or added to marinades, sauces, and dips. Spreads and sauces with egg, tomato, mayonnaise, or sour cream bases complement the herb’s subtle flavoring, and the leaves can be infused into vinegar for salad dressings. In addition to savory dishes, Tarragon can flavor fruit-filled sorbet, tarts, pies, and popsicles. Dried Tarragon has a more concentrated flavor and can be utilized in any of the above preparations. Tarragon pairs well with meats including pork, beef, veal, and poultry, seafood such as clams, fish, crab, scallops, and shrimp, mushrooms, asparagus, peas, cauliflower, turnips, artichokes, beets, tomatoes, lemon, pistachios, and walnuts. Whole, unwashed Tarragon sprigs can be stored upright in a glass of water and covered with a plastic bag. The leaves can also be wrapped in a damp paper towel, stored in a sealed container, and kept in the refrigerator for 1 to 2 weeks. Dried Tarragon will keep up to one year, and frozen Tarragon will last for five months.
Ethnic/Cultural Info
Tarragon is known as Estragon in French and is affectionately labeled as the “King of Herbs.” Fresh Tarragon is one of the most utilized herbs in French cuisine and is highly favored for its mild licorice-like flavor. It is also widely cultivated throughout the country, sold in tied, fresh bunches at local markets for soups, sauces, roasted meat dishes, and vegetables. Tarragon is one of the signature ingredients in poulet a l’estragon, a decadent one-pan dish composed of chicken thighs braised in white wine and mixed into a cream and Tarragon sauce. The fragrant herb is also a primary ingredient in Béarnaise sauce, a combination of butter, egg yolks, vinegar, shallots, and Tarragon. Béarnaise sauce was created in 1836 by Chef Jules Collinet and was named in honor of Béarn, the region in France where the famous monarch Henri IV was born. Béarnaise sauce was showcased at the grand opening of the Le Pavillion Henri IV restaurant and quickly became a staple sauce for grilled or broiled meats. In addition to using the herb as a stand-alone flavoring, Tarragon is frequently combined with chervil, parsley, and chives in fines herbes. The herb mix was developed in French markets in the late 19th and early 20th centuries and was officially recorded in recipes in 1903 by Chef Auguste Escoffier.
Geography/History
Tarragon is believed by experts to be native to regions of Mongolia and Siberia and was spread in the Early Ages throughout Asia and Europe. The leafy herb easily naturalizes in sunny, dry regions worldwide and has been found across the Northern Hemisphere in North America, Europe, to Asia. Tarragon was mentioned in the 13th century by Arabic Botanist Ibn al-Baytar, who studied in Spain and traveled to North Africa and Syria collecting and writing about plants. He wrote about Tarragon as a seasoning for vegetables and as a sleep-aid. The herb was also introduced to Italy sometime around the 10th century and was brought by invading Mongols. It wasn’t until the 16th century that Tarragon became a staple in European kitchens, and the herb was planted in the United States in the early 19th century. Today Tarragon is widely cultivated worldwide and can be found fresh through local markets, specialty distributors, and select grocers. The herb can also be found in dried form through online retailers and grocery stores.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Little Lion | San Diego CA | 619-519-4079 |
| Huntress | San Diego CA | 619-955-5750 |
| Born & Raised | San Diego CA | 619-944-1631 |
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| Tom Hams Light House | San Diego CA | 619-291-9110 |
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| Gold Finch | San Diego CA | 619-804-2051 |
| Toast Catering | San Diego CA | 619-795-9135 |
| Cody's La Jolla | La Jolla CA | 858-459-0040 |
| Golden Door | San Marcos CA | 760-761-4142 |
| Marriott Courtyard Nolen | San Diego CA | 619-544-1004 |
| Wildland | Carlsbad CA | 619-385-0914 |
| Jeune Et Jolie | Carlsbad CA | 858-231-0862 |
| Town & Country San Diego | San Diego CA | 619-291-7131 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| Hotel La Jolla - Sea & Sky | La Jolla CA | 858-459-0261 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Craft House Sky Deck | San Diego CA | 619-948-4458 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| Inn at Rancho Santa Fe (Banquet) | Rancho Santa Fe CA | 858-381-8289 |
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| Rose Café | Carlsbad CA | 310-399-0711 |
| Sugar and Scribe | La Jolla CA | 858-274-1733 |
| Gravity Heights Mission Valley | San Diego CA | 619-384-5993 |
| Rustic Root | San Diego CA | 619-232-1747 |
| Jeune Et Jolie (SOMM) | Carlsbad CA | 858-231-0862 |
| The Smoking Goat | San Diego CA | 858-232-4220 |
| University Club | San Diego CA | 619-234-5200 |
| Paradisaea Bar | La Jolla CA | 732-915-6669 |
| insideOUT | San Diego CA | 619-888-8623 |
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| California Center for the Arts | Escondido CA | 760-839-4107 |
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| Cal A Vie | Vista CA | 760-945-2055 |
| Lodge at Torrey Pines Grill | San Diego CA | 858-453-4420 |
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| Paradisaea Restaurant | La Jolla CA | 732-915-6669 |
| Kitchens For Good | San Diego CA | 619-450-4040 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Morning Glory | San Diego CA | 619-629-0302 |
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| Kettner Exchange | San Diego CA | 909-915-9877 |
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| Pendry SD (Pool House) | San Diego CA | 619-738-7000 |
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| Crown Point Catering | San Diego CA | 619-223-1211 |
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| Catania La Jolla | La Jolla CA | 858-551-5105 |
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| Mabel's Gone Fishing | San Diego CA | 619-228-9851 |
| Riviera Supper Club | La Mesa CA | 619-713-6777 |
| Cutwater Spirits (Bar) | San Diego CA | 619-672-3848 |
| Urban Kitchen Catering | San Diego CA | 619-276-8803 |
| Bica | San Diego CA | 619-669-5725 |
Recipe Ideas
Recipes that include Tarragon. One
is easiest, three is harder.
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