Tarragon
A delicate herb with an aniseed taste, essential in béarnaise sauce.
- Season: May, June, July, August, September, October
- Peak season: June, July, August
- Botanical family: Asteraceae
History
Tarragon comes from Central Asia and Siberia. Arab traders brought it to Europe in the Middle Ages, and it reached France in the 16th century. French cuisine made it one of its star herbs, in béarnaise sauce, tarragon vinegar and fines herbes.
Origin and growing regions
In France, tarragon is mostly grown by market gardeners:
- Provence-Alpes-Côte d’Azur
- Pays de la Loire
- Île-de-France
Benefits
Tarragon adds flavour and good things:
- Antioxidants: Especially in fresh leaves.
- Flavour without salt: It flavours sauces, eggs and chicken.
- Digestion: Traditionally used in tea.
- Fines herbes: With parsley, chives and chervil.
Varieties
- French tarragon: The most fragrant, used by chefs.
- Russian tarragon: Hardier, but much less fragrant.
- Mexican tarragon: A different plant with a similar taste, likes heat.
Zero waste
- Storing: Stems in a glass of water in the fridge: 1 week.
- Freezing: Leaves in a bag, or in oil in an ice-cube tray: up to 6 months.
- Nothing goes to waste: Stems flavour a vinegar or oil. Leftover tarragon makes a herb mayonnaise.