What is Tarragon?

Cultural Cuisine and Tarragon

Tarragon is a perennial herb in the Asteraceae family. It is related to wormwood, and its aromatic leaves lend an anise-like flavor to foods and emulsion-based sauces such as the well-known French béarnaise sauce. Fresh tarragon leaves may also be used in salads or as a garnish. It is recommended to avoid overcooking due to the potential for loss of aroma or a bitter taste. Tarragon is used in cuisine by various cultures throughout the world.

United States: In the United States, tarragon may be used in the cooking of French dishes. Also, various cooks recommend tarragon to enhance dishes, such as beef, pork, poultry, lamb and pâtés; vegetables such as potatoes, tomatoes, cauliflower, broccoli and peas; as well as cheeses, eggs and yogurt. Tarragon may also be added to flavor vinegar, butter, mayonnaise, tartar sauce and alcoholic beverages. Sprigs of tarragon are also a popular addition to cool drinks such as lemonade.

Canada: In Canada, tarragon is used similarly as in the United States, in the cooking of French dishes and to enhance the flavor of meat and poultry dishes, vegetables, cheeses, eggs, yogurt, sauces, butter, mayonnaise and beverages.

Mexico: Tarragon is sometimes used for seasoning and has a similar flavor to acuyo leaves or hoja santa (Piper auritum), which provides an anise-like and peppery taste to foods.

France: Tarragon is a commonly used herb in French cooking, as part of fines herbes and bouquet garni. It is used in chicken, lasagna, fish and egg dishes. It is also one of the main components of the well-known béarnaise sauce. Sprigs of tarragon are occasionally steeped in vinegar to add flavor to various foods. Tarragon may also be made into a tea or used to flavor butter, mayonnaise, tartar sauce and alcoholic beverages. Tarragon vinegar is an important ingredient of sauce tantare, which is used sparingly and avoided in soups due to its pungent taste. A tarragon-vinegar combination is commonly added to mustard, especially in the French city of Dijon. Tarragon is also a popular ingredient in remoulade sauce and in escalopes de veau l'estragon, veal scallops with tarragon sauce.

Italy: Tarragon is used in cooking some dishes in Siena and Tuscany such as tarragon sauce with braised chicken or rabbit. Tarragon is also paired with seafood, eggs and vegetables, such as lettuce and asparagus.

Slovenia: Tarragon is used as a spice for potica, a sweet pastry.

Russia: In Russia, tarragon is used to flavor the soft drink tarhun, a traditional Russian beverage.

India: Tarragon and fennel were combined to create a popular drink for Indian kings.

For more information about tarragon, please visit Natural Standard's Foods, Herbs & Supplements database.

References

1.Natural Standard: The Authority on Integrative Medicine. http://www.naturalstandard.com/

http://www.depsyl.com/

http://back2basicnutrition.com/

http://bionutritionalresearch.olhblogspace.com/