Tarragon (Artemisia dracunculus)
Quick facts
Family: Asteraceae (wormwood/Artemisia genus)
Varieties: French tarragon (sterile; propagated by cuttings; the culinary gold standard), Russian tarragon (from seed; coarser, far less aromatic), Mexican tarragon (Tagetes lucida; marigold with anise-like aroma—useful substitute)
Flavor: Clean anise, peppery, slightly bitter, with a dry-herbal backbone
Classic role: Fines herbes; pillar of Béarnaise, tarragon vinegar, and poulet à l’estragon
Flavor & pairing
Tarragon’s anise note is brighter and bolder than chervil’s. It’s made for eggs, chicken, veal, shellfish, and spring veg (asparagus, artichokes). It perks up mustard, cream, and butter sauces, and it loves lemon.
Pairs especially well with: chervil, parsley, chives, shallot, white wine, Dijon, crème fraîche.
How cooks use it
Sauces: Béarnaise; pan sauces deglazed with white wine and finished with butter and tarragon.
Vinegar & pickles: Tarragon vinegar is a French pantry staple; good for quick pickles.
Poultry & fish: Poach chicken in tarragon broth; add fresh leaves at the end.
Salads: Fine chiffonade in potato, egg, or lobster salad.
Breads & butters: Tarragon–Dijon compound butter; herb focaccia (use sparingly).
History & lore
The species name dracunculus means “little dragon,” reflecting old beliefs that tarragon could ward off snakebite or toothache (those “dragon pains”). The common name estragon (French) likely came via Arabic tarkhūn and medieval Latin. By the 17th–19th centuries it was settled in French kitchens—Béarnaise, estragon mustards, and vinegars—then spread widely. In Eastern Europe and the Caucasus, tarragon flavors pickles and even a bright green tarragon soda (“Tarhun”).
Buying, storing, growing
Buy: Flexible stems; narrow, glossy leaves; a vivid anise aroma.
Store: Roll in a damp towel, bag, and refrigerate up to 4–5 days; or strip leaves and freeze. Drying works but fades aroma quickly.
Preserve best: Tarragon vinegar (hot or cold infusion).
Grow: Choose French tarragon starts (not seed); give sun and drainage; divide clumps every few years.
Pro tips
Use fresh at the end to prevent bitterness; dried tarragon is best in long steeps (vinegar, slow sauces).
Go easy—too much can dominate.
Substitutes: A little chervil + fennel frond; in a pinch, Mexican tarragon.
Side-by-side: when to reach for which
Eggs, tender fish, delicate sauces: Start with chervil; add a whisper of tarragon if you need more lift.
Béarnaise, chicken, mustard/cream sauces: Lead with tarragon; finish with chervil for softness.
Two quick chef formulas
1) Omelet aux fines herbes (serves 1–2)
Beat 3 eggs with salt/pepper. Cook gently in butter. Off heat, fold in 1 Tbsp each finely minced chervil, chives, parsley, and ½ Tbsp tarragon. Return to heat just to warm. Finish with lemon.
2) Tarragon vinegar (classic pantry)
Lightly bruise 1 packed cup fresh tarragon. Cover with 2 cups warm white wine vinegar; jar and steep 5–7 days. Strain; store cool/dark. (For a greener, softer note, slip in a few sprigs of chervil on day 3.)
Until Next Time…
I am…
Phil Wilson…
And, Here’s to Living an Herbal Lifestyle!