tarragon

Tarragon, specifically French tarragon, is a revered culinary herb native to Eurasia. Visually, tarragon leaves are slender, elongated, and vibrant green. They grow on tall stems and are often soft to the touch, bearing a glossy texture. Their consistency is somewhat delicate, making them easily bruised when handled roughly.

Tarragon has a distinctive scent that can be likened to a blend of sweet aniseed and a mild hint of vanilla. This distinct aroma intensifies when the leaves are crushed. On the palate, tarragon delivers a slightly bittersweet taste, with nuances of licorice and a mild peppery kick. Its flavor is potent yet not overpowering, rendering it ideal for a variety of culinary applications.

In the realm of gastronomy, tarragon holds a place of pride in traditional French cooking. It's an indispensable component of the classic Béarnaise sauce, which pairs exquisitely with steaks and grilled vegetables. Tarragon is also found in the renowned "herbes de Provence", a robust blend combines enduring herbs such as rosemary, thyme, oregano, and occasionally lavender. Its subtle licorice flavor complements chicken, fish, and eggs particularly well. Beyond these, it is also a popular ingredient in vinegar infusions, lending a sweetly aromatic twist to the acidic medium.

While fresh tarragon is treasured for its vibrant flavor, properly dried and stored tarragon retains a concentrated essence of its signature aniseed note, making it a convenient and lasting alternative for those unable to access the fresh herb year-round. The drying process can also mellow some of tarragon's sharper notes, allowing for a more rounded flavor profile in certain recipes.