Tarragon Spice

Tarragon (Artemesia dracunculus L.), is a classic herb in French cuisine, and along with chervil, chives, and parsley is one of the “fines herbs”. It is a robust herb and aromatic, with a slight bitter licorice note, along with hints of mint.

Tarragon plays a starring role in the classic Bearnaise sauce, which is a base of Hollandaise sauce (mother sauce) with chopped tarragon and usually served with steak or fish. Tarragon is also commonly used with egg dishes and to flavor vinegar.

The bright tender green leaves are narrow and long, and the stems are tender. The raw herb can be added to dressings, sauces, or marinades as tarragon adds a bright herbaceous pop of flavor. To save food cost, the stems can be used to flavor vinegars and oils.