What dishes go well with tarragon

Cooking with tarragon

Tarragon plant
There are different types of fresh tarragon, the so-called French tarragon, which is also called German tarragon. Tarragon has a delicate aniseed note and a slightly fennel-like odor. If you rub the long thin leaves between your fingers, you will quickly recognize the unmistakable scent of anise and fennel.

You can easily grow tarragon yourself on the windowsill or in your own garden. You just shouldn't catch the more robust Russian tarragon, which is frost-resistant but hardly has any tarragon aroma. The intensely tasting French tarragon is more sensitive and does not tolerate a cold winter outdoors as well.

Tarragon is one of the classic herbs in French and Italian cuisine, as tarragon, like so many other herbs, also comes from warmer climates.

Dried tarragon
Tarragon is often used to flavor mustard, tarragon vinegar and classic sauces. Tarragon can be used wonderfully fresh. When dried, its aroma even intensifies and you should use dried tarragon carefully, as the taste can become very dominant pretty quickly. For example, a simple tomato sauce with a pinch of tarragon quickly has a special, wonderful taste. If you add a little dash of red wine, you get a completely different tomato sauce as you usually know it. You can cook tarragon without any problems. This allows its aroma to develop particularly well.

Tarragon is also often used in classic French cuisine. It is not only a component of French herbal blends but is also used as the main seasoning ingredient in the classic Sauce Bèarnaise tarragon, for example.

Tarragon is said to have a positive effect on digestion and, for example, reduce flatulence. There is even tarragon tea, but because of its rather intense taste, it is certainly not for everyone.

Classic recipes with tarragon