Tarragon Tour

By Sidonie Maroon, Culinary Educator for the Food Co-op

I harvested a gigantic bouquet of French tarragon from the garden. It sits in a vase on my kitchen island while I figure out what to do with it all? My first inclination is to make herb vinegar and a creamy tarragon chicken dish. But, with an armful of tarragon on my hands, I’m going to have to get curious.

A Quick Fact Finding Mission

French Tarragon, Artemisia dracunculus var. Sativa is indigenous to Siberia, South Russia, and Western Asia. French tarragon shows up as an ingredient in Italian and French cooking in the late medieval era, and remains a popular herb in cuisines around the world.

Around the World with French Tarragon

Tarragon in cuisines other than French? Yes! Tarragon is beloved worldwide. I’ve included recipes for each of the following on the Food Coop’s blog “The Beet”.

French - Béarnaise sauce: A classic sauce made with tarragon, shallots, white wine vinegar, and egg yolks.

Italian - Risotto al dragoncello: A creamy risotto dish flavored with tarragon, white wine, and Parmesan cheese.

Russian - Tarkhun: A refreshing tarragon-flavored soft drink made with tarragon syrup, water, and lemon juice.

Georgian - Chakapuli: A traditional Georgian stew made with lamb, tarragon, green plums, and white wine.

Persian - Sabzi Khordan: A fresh herb platter that includes tarragon, mint, basil, and other herbs served with feta cheese and flatbread.

Armenian - Tarragon-stuffed fish: Whole fish stuffed with a mixture of tarragon, parsley, cilantro, and green onions, then baked.

Greek - Tarragon lemon chicken: Chicken marinated in a tarragon, lemon juice, and olive oil mixture before being grilled or roasted.

Spanish - Tarragon aioli: A variation of the classic aioli sauce made with garlic, olive oil, egg yolks, and fresh tarragon.

German - Tarragon mustard: A creamy mustard sauce made with Dijon mustard, white wine vinegar, and fresh tarragon.

Hungarian - Tarragon chicken soup: A comforting chicken soup flavored with tarragon, paprika, and sour cream.

Tarragon Lemon Balm and Rose Vinegar

I made some tarragon vinegar, and was inspired to add lemon balm and rose petals. If you haven’t made homemade herbal vinegars, it’s a fun and easy project. I added a cup each of tarragon, lemon balm and rose petals, all from my garden, to a quart mason jar. BTW: Using some stems is ok. Then, I poured three cups of raw apple cider vinegar over them and sealed the jar with a non corrosive lid. It’ll sit on a dark shelf in my pantry for a month before straining and using it for many culinary delights.

Playing With Food

 Here’s what I found out in a week’s worth of tarragon experiments: The leaves numb the tongue temporarily after the initial anise flavor. Its light anise flavor doesn’t hold up to cooking, so use it fresh. I’d partner it with similar herbs and spices that support it, like fennel or anise. A touch of heat and bitter serves, so chives, chive blossoms, and celery seed are good companions. It likes acids like lemon, or a white wine vinegar. Zests from lemons and oranges marry well. Other herbs to consider combining with tarragon are lemon balm, lemon thyme, anise hyssop and roses. It’s a delicate flavor and loses its oomph rapidly, so anything creamy which lingers on the tongue helps.

Creamy Chicken Tarragon Salad

Serves 4-6

Try this as a hot ragu for pasta, or serve at room temperature as a summer salad.

For the sauté

1/4 cup olive oil

1 large onion, chopped

2 medium carrots, diced

2 celery stalks, diced

1 red sweet pepper, diced

2 cups white wine

8 boneless and skinless chicken thighs, cut into small pieces

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

For the cream sauce

1/2 cup heavy cream

1 cup whole milk

2 tablespoon potato starch

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

To finish

2 tablespoons fresh lemon juice

1/2 teaspoon sea salt or to taste

1/4 teaspoon black pepper

2 teaspoons Dijon mustard

1/4 cup chopped tarragon

2 teaspoons zest of lemon

1)     Preheat the oven to 350° F and prepare a large casserole dish.

2)     Using a large sauté pan on medium-high heat, sauté the onions in olive oil for 10 minutes. Add successively the carrots, celery, and red pepper and continue to sauté until they are soft, another five to seven minutes in total.

3)     Add the sauté to a large food processor and pulse 5 to 7 times or until the ingredients are a fine dice.

4)     Add the vegetables and chicken to the casserole. Pour in the wine and add salt and pepper. Bake uncovered for 30 minutes.

5)     In a small bowl, whisk together the heavy cream, whole milk, potato starch, sea salt, and black pepper to make a slurry. After 30 minutes, remove the casserole from the oven and stir in the slurry.

6)     Return it to the oven and continue to bake for another 20 minutes. Take out and taste. Stir in the mustard, lemon juice, tarragon, salt and pepper to taste.

7)     Serve warm or at room temperature with a side green salad, chopped cucumbers, and tomatoes.

Béarnaise sauce is a classic French sauce made from a reduction of vinegar, wine, tarragon, and shallots, thickened with egg yolks and butter. It is often served with steak or grilled meats.

1/4 cup white wine vinegar

1/4 cup dry white wine

2 tablespoons finely chopped shallots

1 tablespoon chopped fresh tarragon

3 egg yolks

1/2 cup unsalted butter, melted and cooled

Salt and freshly ground black pepper

In a small saucepan, combine vinegar, wine, shallots, and tarragon. Bring to a boil and reduce until about 2 tablespoons of liquid remain. Strain and let cool.

In a heatproof bowl, whisk the egg yolks with the cooled reduction. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture thickens.

Gradually add the melted butter to the egg mixture, whisking constantly until the sauce is thick and creamy. Season with salt and pepper to taste. Serve immediately.

Risotto al Dragoncello is a creamy Italian rice dish flavored with tarragon, white wine, and Parmesan cheese. It is often served as a main course or side dish in Italian cuisine.

1 tablespoon olive oil

1 small onion, finely chopped

1 1/2 cups Arborio rice

1/2 cup dry white wine

4 cups chicken or vegetable broth, warmed

1/4 cup chopped fresh tarragon

1/2 cup grated Parmesan cheese

Salt and freshly ground black pepper

In a large saucepan, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes.

Add rice and cook for 2 minutes, stirring constantly. Pour in wine and cook until absorbed, stirring frequently.

Add warmed broth to the rice, one ladleful at a time, stirring constantly and waiting for the liquid to be absorbed before adding more. Continue this process until the rice is cooked through and creamy.

Stir in tarragon and Parmesan cheese, season with salt and pepper to taste. Serve immediately.

Tarkhun is a refreshing Russian soft drink made from tarragon syrup, water, and lemon juice. It is often enjoyed during warm summer months as a thirst-quencher.

1 cup sugar

1 cup water

1 cup fresh tarragon leaves

Juice of 1 lemon

Cold sparkling water

In a small saucepan, combine sugar and water. Bring to a boil, stirring until sugar dissolves.

Add tarragon leaves to the syrup and remove from heat. Let steep for 30 minutes.

Strain the syrup through a fine-mesh sieve, discarding the tarragon leaves. Stir in lemon juice.

To serve, pour a small amount of tarragon syrup into a glass and top with cold sparkling water. Adjust the sweetness to your taste.

Chakapuli is a traditional Georgian stew made with lamb or veal, tarragon, green plums, and white wine. It is often served during spring celebrations and festive occasions.

2 lbs lamb, cut into bite-sized pieces

1 large onion, finely chopped

1 cup dry white wine

1 cup water

1 lb green plums, pitted and halved

1 bunch fresh tarragon, chopped

Salt and freshly ground black pepper

In a large pot, combine meat, onion, wine, and water. Bring to a boil, then reduce heat and simmer for 1 hour.

Add green plums and tarragon to the pot. Season with salt and pepper to taste. Simmer for an additional 30 minutes, or until the meat is tender and the sauce has thickened.

Serve hot with crusty bread or steamed rice.

Sabzi Khordan is a fresh herb platter that includes tarragon, mint, basil, and other herbs served with feta cheese and flatbread. It is often enjoyed as an appetizer or side dish in Persian cuisine.

A selection of fresh herbs, such as tarragon, mint, basil, cilantro, and parsley

Feta cheese

Flatbread (such as lavash or pita)

Rinse and pat dry the herbs. Arrange them on a large platter.

Place feta cheese in the center of the platter or in a separate bowl.

Serve with flatbread for guests to assemble their own bites.

Tarragon-Stuffed Fish (Armenia)

This Armenian dish features whole fish stuffed with a mixture of tarragon, parsley, cilantro, and green onions, then baked. It is often enjoyed during festive occasions or as a main course.

1 whole fish (such as trout or sea bass), cleaned and scaled

Salt and freshly ground black pepper

1/2 cup chopped fresh tarragon

1/2 cup chopped fresh parsley

1/2 cup chopped fresh cilantro

1/2 cup chopped green onions

2 tablespoons olive oil

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Season the fish inside and out with salt and pepper.

In a small bowl, combine tarragon, parsley, cilantro, and green onions. Stuff the fish cavity with the herb mixture.

Place the fish on the prepared baking sheet and drizzle with olive oil. Bake for 20-30 minutes, or until the fish is cooked through and flakes easily with a fork.

Serve hot with lemon wedges and steamed vegetables.

Tarragon Lemon Chicken

is a Greek dish featuring chicken marinated in a tarragon, lemon juice, and olive oil mixture before being grilled or roasted.

4 bone-in, skin-on chicken breasts or thighs

1/4 cup olive oil

Juice of 1 lemon

1/4 cup chopped fresh tarragon

2 cloves garlic, minced

Salt and freshly ground black pepper

In a small bowl, whisk together olive oil, lemon juice, tarragon, and garlic. Season with salt and pepper to taste.

Place chicken in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, making sure each piece is well coated. Marinate in the refrigerator for at least 2 hours, or overnight for best results.

Preheat the grill or oven to 375°F (190°C). Remove chicken from the marinade, allowing excess to drip off.

Grill or roast the chicken for 25-30 minutes, or until cooked through and the internal temperature reaches 165°F (74°C). Let rest for a few minutes before serving.

Tarragon Aioli

is a variation of the classic Spanish aioli sauce made with garlic, olive oil, egg yolks, and fresh tarragon. It is often served as a dip for vegetables, seafood, or grilled meats.

2 cloves garlic, minced

2 egg yolks

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1/2 cup olive oil

1/4 cup chopped fresh tarragon

Salt and freshly ground black pepper

In a food processor or blender, combine garlic, egg yolks, lemon juice, and mustard. Process until smooth.

With the motor running, slowly drizzle in the olive oil in a thin stream until the mixture thickens and emulsifies

Add tarragon and pulse to combine. Season with salt and pepper to taste. Serve chilled.

Tarragon Mustard

 is a creamy German mustard sauce made with Dijon mustard, white wine vinegar, and fresh tarragon. It is often served with sausages, pretzels, or grilled meats.

1/2 cup Dijon mustard

2 tablespoons white wine vinegar

1/4 cup chopped fresh tarragon

Salt and freshly ground black pepper

In a small bowl, whisk together Dijon mustard, white wine vinegar, and tarragon.

Season with salt and pepper to taste. Serve chilled or at room temperature.