Tarragon

Origins and history

Tarragon is believed to have originated in Siberia or western Asia and has been used in cooking for centuries. It gained popularity in Europe during the Middle Ages and was introduced to the Americas by European settlers. Tarragon is particularly associated with French cuisine and is a key ingredient in classic dishes like Béarnaise sauce and fines herbes. It is also commonly used in Russian, Armenian, and Georgian cuisines.

Nutritional information

Tarragon is low in calories and a good source of vitamins A, C, and B6. It also contains minerals like iron, calcium, and potassium. Additionally, tarragon has been used in traditional medicine for its potential anti-inflammatory and digestive properties.

Allergens

There are no known allergens associated with tarragon.

How to select

When selecting tarragon, look for fresh, vibrant green leaves without any signs of wilting or discoloration. The leaves should have a strong aroma, indicating freshness. If possible, choose organically grown tarragon to avoid exposure to pesticides.

Storage recommendations

To store tarragon, wrap the fresh leaves in a damp paper towel and place them in a plastic bag. Store in the refrigerator for up to one week. Alternatively, you can freeze tarragon by chopping the leaves and placing them in an ice cube tray with a little water or oil. Once frozen, transfer the cubes to a freezer bag and use as needed.

How to produce

Tarragon can be easily grown in a sunny spot in your garden or in a pot on a windowsill. It prefers well-drained soil and regular watering. Harvest the leaves as needed, but be sure to leave some foliage on the plant to promote continued growth.

Preparation tips

Tarragon adds a unique flavor to a variety of dishes. It is commonly used in French cuisine, particularly in sauces like Béarnaise and Hollandaise. Tarragon also pairs well with chicken, fish, eggs, and vegetables. It can be used to infuse vinegar or oil, adding a subtle hint of its distinctive flavor.

Substitutions

Tarragon can be substituted with dried tarragon, although the flavor will be less pronounced. Alternatively, you can use a combination of fresh basil and fennel seeds to mimic the anise-like taste of tarragon.

Culinary uses

Tarragon is commonly used in French cuisine, particularly in sauces like Béarnaise and fines herbes. It is also used in Russian, Armenian, and Georgian cuisines. Tarragon can be added to salads, soups, stews, and marinades to enhance the flavor of various dishes.

Availability

Tarragon is commonly available in France, Russia, and other European countries. It is also cultivated in North America, particularly in the United States and Canada.