Tarragon is probably most widely used and most popular in French cuisine. It is one of the main components of "fines herbes" and Béarnaise sauce and forms a perfect partnership with many chicken and fish dishes in particular.

There are two types of tarragon, French tarragon and Russian tarragon. French tarragon is the best type for cooking as it has a much stronger flavour, however it is harder to grow and must be cultivated from clippings and not from seed.

Russian tarragon, on the other hand, has a milder and weaker flavour yet it is very easy to grow and can be grown from seed. As tarragon has quite a strong flavour, the Russian type may be better for salads, where an intense flavour is not necessarily required.

Tarragon is native to Eastern Europe and Asia, although nowadays it is primarily cultivated and produced in France.

History of tarragon

There are very few records of tarragon being used in ancient times, although it has been said that the Greeks used tarragon to treat toothache. Recently studies proved that one of the components of tarragon is eugenol, which is in fact a strong anaesthetic and pain reliever.

Tarragon did not really become popular until the 16th century. It was brought to Europe during the Middle Ages by the Crusaders who returned from the Middle East. There it was employed by the Arabs in medicine, who used it to treat anaemia, stimulate digestion and remedy bad breath.

The name "tarragon" is thought to have derived from the Arabic word "tarkhun", which means "little dragon". It was believed that tarragon could stave off snakes and dragons, as well as cure snake bites, which is where the name is thought to have derived.

The nutritional value of tarragon

Whilst fresh herbs are usually only used in small quantities, particularly when they are strong in flavour and only a little is needed to flavour certain dishes, tarragon is still an excellent source of iron, calcium and manganese.

In larger quantities, tarragon is an important source of potassium, magnesium and Vitamins A and C. It also contains trace amounts of copper, zinc and phosphorous.

Medicinal value of tarragon

Tarragon is mainly used to treat stomach disorders and also acts as a mild anaesthetic and sedative. Tarragon is also said to:

Stimulate the appetite and therefore can help treat eating disorders such as anorexia and bulimia.
Numb aches and pains due to its anaesthetic properties.
Act as a mild sedative and sleep inducement.
Treat hyperactivity and promote calmness, especially when taken as a tea.
Aid digestion, particularly the break down of meat fats and proteins.
Release and flush out toxins from the body.
Relieve stomach cramps, indigestion, wind and colic in babies.
Ease menstrual pains.
Alleviate rheumatoid and arthritic pain.
Act as a laxative and relieve constipation.
Help depression if taken with fennel.
Help people with heart problems and obesity if taken as a substitute for salt.

Buying and storing tarragon

Fresh tarragon is best for cooking, as dried tarragon is extremely weak in flavour. The French variety is more flavourful, although sometimes only the Russian variety is available.

Fresh tarragon should be stored in the refrigerator and wrapped in a barely damp paper towel placed in a plastic bag. This should keep the herb fresh for about five days.

Recipe ideas for cooking with tarragon

As mentioned before, tarragon is widely used in French cooking and is one of the ingredients that give the classic Béarnaise sauce its strong and aromatic flavour. It is also a particularly good match for chicken and fish dishes. Take care when adding fresh tarragon, as it has a very strong aniseed flavour and tends to dominate and drown out other flavours. Below are some ideas on how to use tarragon in other dishes:

Add freshly chopped tarragon to salads.
Use in pickles and relishes.
Add to white wine or cider vinegar to make a herby tarragon vinegar dressing for salads.
Stuff the inside of a chicken with fresh tarragon leaves before roasting.
Roast fish with tarragon leaves.
Add to any tomato, egg or cheese dishes.
Mix with butter, chives and lemon juice for a marinade for fish or chicken.
Add chopped tarragon as a garnish for mild soups.
Add to any mayonnaise, butter or cream-based sauces or dips.
Use to make tartare sauce.
Season boiled or steamed vegetables with a little chopped tarragon added to melted butter.
Chop up some fresh tarragon and add to your omelette mixture.

Back to Introduction to Herbs.