Spice support: tarragon

When I was a fledgling cook, one of the first “gourmet” recipes I tried was a chicken dish that featured a tarragon cream sauce. For someone who grew up in a household where herbs and spices came as ground items in a dusty tin that was probably older than me, using this fresh herb was a revelation. I put tarragon cream sauce on everything for weeks afterward, until I found the next spice that captured my attention. Since it is not easy to find where I live, tarragon has fallen off my radar until I came upon this article from Good Food (Aus), that explains everything you need to know about this herb.

Tarragon’s origins can be traced to Siberia, but the French refined the herb into what we know and love today. The article describes the flavor as one that “sits somewhere between the licorice-like taste of anise and the earthy grounded notes of dill,” and I cannot think of a better way to put it. Tarragon is one of the four components (along with chervil, parsley and chives) in the French blend “fines herbes”.

The herb pairs well with eggs, chicken, and fish, and is essential in making Bearnaise sauce. When shopping for tarragon, be sure you are getting French tarragon and look for “fresh, deep green leaves that are not withered or droopy.” Although you can find dried tarragon, like most delicate herbs much of the nuance is lost in the drying process so fresh is recommended.

Photo of Sautéed chicken breasts with tarragon and mustard sauce from Saga by Diana Henry