Tarragon is distinguished from other herbs by its very strong anise-like flavor. While it is a traditional component of bouquets garnis and Herbes de Provence, and flavors classic sauces such as béarnaise and gribiche, tarragon is increasingly being used in novel ways, in combination with fruits, such as strawberries, and pineapple for making preserves.

Tarragon is available throughout the year. Fresh tarragon is at its best in the summer. Choose a bunch of tarragon with leaves that are shiny green, not wilted or yellowing. French or sativa tarragon are the most aromatic, unlike Russian tarragon, which has a weak flavor and has little use in cooking. Unfortunately, the latter is the most commonly found in stores.

Tarragon leaves should be plucked before chopping.

Tarragon can be used to flavor distilled (spirit) vinegars and sauces, and is particularly well suited to omelets, chicken, and fish.

Store fresh tarragon in a sealed plastic bag or wrapped in a damp cloth for several days in the vegetable crisper drawer of the refrigerator. If you want to freeze it, put the chopped tarragon into ice cube trays covered with a little water.

Tarragon is high in vitamin A, iron, and calcium. Per 100 g Protein: 22.77 Fat: 7.24 Carbohydrate: 50.22

French tarragon has a stronger scent and dark green leaves, while Russian tarragon has light, greenish gray leaves with a less pronounced and slightly bitter flavor.