Tarragon

Preparation, uses, and tips

Tarragon is widely used in classic French cooking for a variety of dishes including chicken, fish, and vegetables, as well as many sauces, the best known being béarnaise (a distinctive and classic French sauce). It’s also an integral ingredient in a variety of herbal combinations, including fines herbes; other herbs included in this classic combination are chervil, chives, and parsley.

Tarragon’s flavour is strong, so it can overpower other flavours and should be used with a light hand. Also, cooking intensifies the flavour of both fresh and dried tarragon.

Some gourmet markets carry tarragon vinegar, which works well over salads of fresh leafy greens.

Buying and storing tips

Choose fresh tarragon that has a clean, fresh scent. It can be stored in the refrigerator, wrapped in a barely damp paper towel inside a sealable plastic bag, for up to five days. Store dried tarragon in an airtight storage container, in a cool, dark place for no more than six months.

Varieties

Both French and Russian tarragon are available. French tarragon is the more delicate and flavoursome of the two and is preferred for cooking.

Both varieties are available in fresh, dried, and powdered forms. Fresh tarragon is more flavoursome than the dried herb.

Nutrition Highlights

Tarragon, dried, ground, 1 Tbsp (5g)
Calories: 14
Protein: 1.0g
Carbohydrate: 2.4g
Total Fat: 0.34g
Fiber: 0.35g

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.