Tarragon means 'Little Dragon', but it can also means 'Earth Dragon'. It does have a scent and a flavour which is similar to Anise. Tarragon is fairly difficult to grow by seeds but not by its roots.

Chopping Tarragon. The stalks are too tough to eat however their flavours can be imparted within a Broth or a Stock for a Soup. The Leaves on the other hand are ever more so versatile.

Tarragon is one of my favourite Herbs, having tasted many times the 'Poulet à l'Estragon'. Tarragon goes well with white Meat mainly but also Fish and Eggs. However it can bring a Fish or a Beef Tartare alive with flavour.

But Tarragon is also an essential part of the famous French Sauce the 'Béarnaise' created by Jean-Louis Francoise-Collinet in 1836. Béarn is a South West area of France where Henri IV, King of France came from. The name of the sauce was because Jean-Louis Francoice-Collinet was the Head Chef of the Hotel Henri IV.

From Breakfast to your midnight Snack you can enjoy the taste of Tarragon in many different ways. For Tarragon is a tasty aromatic Herb which makes a Sauce sing, a Dressing go to a Dinner Party, a Dip go to a PicNic.

Growing Tarragon.

Tarragon is a Herb mainly associated with two season: Winter and Spring. For Winter it is due to the Texas Tarragon. For Spring it may be due that Tarragon is often used for Spring dishes especially when the first Asparagus of the season arrives. They do go well together. You can imagine a lavish Breakfast for Easter morning of grilled Asparagus served with melting Tarragon Butter and a perfect seasoned poached Duck Egg on top. It is simply lush.

Associated with Thyme, chopped fresh Tarragon can be part of a flavoursome Brunch: a Bruschetta of creamy sautéed woodland Mushrooms. Now if I do prefer fresh Tarragon sometimes it is hard to get especially in England, not a lot of shops do have it, so growing your own is an option or else it is to turn to dried Tarragon which is a little more readily available.

Dried Tarragon.

Dried Tarragon can be used in similar ways as the fresh one. For exemple as a Lunch you can mix Tarragon with Eggs, chopped Chives and seasoning to do a flavoursome Omelette in which you will include strips of Smoked Salmon. This does make a delicious little Lunch.

Similarly for a Spring Tea party herby Scones can be an indulgent addition. But also they can be savoury ones. With Tarragon and Chives within the buttery Scones, flavours are already there. A spread of Cream Cheese (Philadelphia Cream Cheese) upon the halves of the Scones and then they are the base for lovely Treats. One Variety could be with grated Carrots on top of the Cream Cheese and garnished  with pieces of Walnut, finished with a light drizzle of Walnut Oil and fresh chopped Tarragon for decoration.

In terms of Supper, Tarragon can also be part of the show as well as imparting its flavour. First a Stock (a Vegetable one or a Chicken one) can be made using as part of it the stems of Tarragon. Once the Stock is done and clarified, it becomes the master part of a cold days Broth. Although a Broth, which can be busy with Ingredients but hearty. The Winter Broth consists mainly of: chopped Carrots, sliced Leeks, sliced Celery then to make it beefy, either add Chicken Breast strips or some Woodland Mushrooms (like the Porcini Mushroom)  or even both. Then decorate with a good handful of Leaves of Tarragon. Pepper Croutons may be added.

Coming to Dinner, Tarragon, because of its taste is a Herb which is able to participate in every course during that main Meal of the day.

Let us start with the 'Entrée'. One fabulous little Salad is the Spring Green Salad. It is utterly simple yet full of satisfying flavours. It consists of Spinach Leaves, some Rocket Leaves, and Frisée Leaves, then comes tender green Asparagus, Petit Pois, sliced Courgettes, chopped Spring Onions and sliced Cucumber. For a dash of colour ( a dash of red) you can aim for Radishes which will also provide some pepperiness like the Rocket Leaves. Finish off with a hanfull of Tarragon Leaves either whole or chopped then dress with Tarragon and White Wine Vinaigrette. A dash of Pink crushed Peppercorns also elevate this Salad which is an ever so refreshing little number. 

An equally simple Fish course, which is summery is a grilled Fillet of Trout to be served with a side Salad of boiled Borlotti Beans, Cherry Tomatoes in halves, Roasted Red Peppers, a white Chicory/Endive (sliced), Tarragon Leaves, and a Tarragon Beurre Blanc Sauce. Blanched whole Almonds or else Pine Nuts can provide a nice nutty flavour to the dish.

When it comes to a Main Course, 'le Poulet à l'Estragon' (Tarragon Chicken) comes to mind almost immediately as a manner to showcase that beautifully flavoured aromatic Herbs. However there are so many way that Tarragon can enhance a dish. In Beef Tartare for exemple its fragancy takes its part to impart flavour to this traditional Dish.

A substential Gratin/Bake can be done using Tarragon to become a very gratifying Side for Dinner Parties. The Bake consists of thinly sliced Potatoes (preferably Charlotte, Désirée or Vivaldi), thinly sliced Jerusalem Artichokes, chopped Leeks. The Ingredients are to be seasoned gradually as they are layered with Garlic Salt, crushed White Peppercorns and chopped Tarragon along with a little chopped Chives or Chervil ( depending on your Taste, but all those chopped Herbs go well together to give this Bake those Aromatic herby flavours which elevates the Side Dish to make it Party Perfect). Pour a lavish Creamy Tarragon and White Wine Sauce over before putting the Bake in the oven. Optional to make it a Gratin, add some grated Emmental or Gruyére Cheese on the top. This is a very rich and luxurious Side which can accompany a Roast perfectly (From Beef to an entire Whole Salmon passing by a Shoulder of Lamb).

Another little Side this time more mid seasons, using Tarragon, is a Dish consisting of French Beans or Long Green Beans or Dwarf Beans which must be cooked but preferably Al Dente. It requires the entire Leaves of Tarragon (but not the stalks of it) for its presentation along with some Dill. Diced or sliced cooked Beetroot goes in, but pickled Beetroot gives this side a sharp bite which is most welcomed (Going for coloured Beetroots Varieties is also a nice touch). For texture Walnuts or Blanched Almonds are a nutty treat to add to that Side. Another welcomed addition is warm Goat Cheese. It does provide another level to this Side which goes well with Chops ( Pork or Lamb) but also grilled Chicken Breasts (Strong flavoured grilled or smoked Fish as well like Mackerel). 

Tarragon seems to marry well with relatively decadent Dishes or being part of them to make them lush. It is all about that extra flavour. That Aromatic Herb has got lots to give therefore this is why it is loved but also used in different types of dishes. Desserts, Sweet Dishes, Puddings, Cakes, Biscuits here come into play with Tarragon.

First of all Tarragon does work very well with certain fruits like Strawberries and Lemons. But one can add easily more to the list. The imagination is your friend, or let us correct that to trial and creativity, here: Lemon and Tarragon Posset, Strawberry and Blueberries Crumble with Tarragon, Blood Orange Panacotta with Tarragon, Strawberry and Tarragon Swiss Roll with a little lemon Curd within the Cream...

So to finish: Tarragon is a beautiful aromatic Herb to use to flavour many dishes. Its versatility speaks for itself. There is no disapointment on my part for I do love it so much that I do grow Tarragon whenever I can so it is readily available fresh in my Garden or dried in my pantry. For me it is an all rounder Herb to truly enjoy all the way.

Common Tarragon

About Common Tarragon