Region of Origin
Commodity:
Tarragon
Description & Origin
Tarragon is a delicate perennial herb in the sunflower family. It has long, tender leaves attached to a central stem that is usually slightly woody, but still green. French tarragon is preferred variety for culinary uses. Its' flavor is distinctly like anise or licorice, with grassy, peppery notes. Other varieties, such as Russian tarragon, have a sweet, grassy flavor but lack the characteristic a...
Other Names
Green Sagewort, Alse Tarragon, Silky Wormwood, Dragon Sagewort, Estragon (French), Dragone (Italian), Esutoragon (Japanese), Long hao (Chinese)
Health Benefits & Nutrition
Tarragon is usually consumed in quantities too small to have any nutritional impact but extracts of tarragon are being studied for their potential benefits as a therapy for diabetes, metabolic syndrome, and other related conditions. In traditional and medieval medicine, tarragon has been used as a treatment for toothaches, nausea, and more. It was even used to treat snakebites (which we now know does not work).
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Tarragon is celebrated in European cooking. In France, tarragon is referred to as the “king of herbs” because of its intense and complex flavor. This delicate herb plays a major role in the classic French herb medley fines herbes. These herbs are added at the end of a recipe to add a complex and delicate flavor. Tarragon is also an essential ingredient in Bearnaise sauce. Tarragon is almost exclusively used fresh, as dried tarragon loses an essential oil that is fundamental to its flavor. The flavorful oils in fresh tarragon infuse well in fats and acids. Chopped leaves are often incorporated into vinaigrettes and herb butters. Tarragon leaves should be added to the end of the dish to preserve color, texture, and flavor. The flavor of tarragon is very strong; use in moderation avoid overpowering the dish.
Flavor Pairings
Artichokes, Leeks, Fava Beans, Asparagus, Carrots, Potatoes, Radishes, Tomatoes, Lemon, Musk Melon, Peaches, Chives, Parsley, Chervil, Vinegar, Butter, Cream, Eggs, Chicken, Salmon, Shellfish, Lobster, Veal
How to Prepare
Handle tarragon carefully – the leaves are delicate and will bruise if overworked. To remove the leaves, pinch the stem at the tip and gently slide two fingers down towards the cut end of the stem. The leaves should detach easily. The leaves can then be chopped as desired.
How to Store in the Kitchen
Wrap the herbs on their stem in a damp paper towel and place in a sealed container. Keep refrigerated.
Fight Food Waste Tips for root to stem cooking
Infuse extra tarragon in vinegar, oil, or butter to preserve for later use!
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
32°F
TEMP STORAGE ZONE:
32-39°F (Cold Storage)
SUBJECT TO CHILLING:
No
RELATIVE HUMIDITY:
>95%
PRODUCES ETHYLENE:
Yes - Low
SENSITIVE TO ETHYLENE:
Yes - Medium
ETHYLENE RECOMMENDATIONS:
Tarragon, like most soft herbs, is sensitive to ethylene. Exposure can cause yellowing or leaf drop. Ensuring proper temperature storage can reduce symptoms.
Quality Assessment
Tarragon should have good color, a fresh aroma, and a strong anise flavor. The leaves should be securely attached to the stem.
Important Handling Notes
Tarragon should be held at the proper temperature at all times to avoid increased ethylene production.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, tarragon may last up to 2 weeks.
