Tarragon: Taste, Uses, Benefits and Harm

Category: Herbs and Spices

Tarragon (Artemisia dracunculus) is a perennial herb native to Eurasia and widely used in European and Asian cuisines. Known for its distinctive anise-like flavor, it is particularly popular in French cooking, where it is one of the four “fines herbes.” Tarragon has both culinary and medicinal applications, valued for centuries for its flavor and digestive properties.

Dietary & Allergen Information:

Tarragon is generally safe in culinary amounts, but it contains estragole, a compound that may be toxic in high concentrations. People with liver disease, pregnant women, and small children should avoid consuming tarragon essential oil or large medicinal doses. Allergic reactions may occur in individuals sensitive to plants of the Asteraceae family (ragweed, daisies).

What does Tarragon taste like?

Complete Sensory Description

Taste: Warm, slightly sweet with a distinctive licorice/anise note, underpinned by mild bitterness.
Aroma: Aromatic, fresh, reminiscent of anise and fennel, with subtle grassy undertones.
Texture: Narrow, elongated leaves, tender when fresh; brittle when dried.
Appearance: Slender green leaves, smooth and glossy, with thin, flexible stems.

In-depth Flavor Analysis

The main flavor compounds are estragole and anethole, which give tarragon its characteristic anise-like taste. Additional terpenes contribute grassy, herbal complexity.

Fresh tarragon: brighter, more anise-forward with sweet undertones.
Dried tarragon: retains sweetness but loses some of its freshness and grassy balance.
Heating: prolonged cooking reduces intensity; best added toward the end of cooking to preserve aroma.
This delicate balance makes tarragon a unique herb for pairing with lighter proteins and creamy sauces.

Varieties and Culinary Applications

French tarragon (Artemisia dracunculus var. sativa): prized culinary variety, delicate and aromatic.
Russian tarragon: less flavorful, more bitter, used mainly for infusion and vinegar.
Mexican tarragon (Tagetes lucida): unrelated botanically, but similar in flavor; used in Mexican cuisine and rituals.

Culinary uses:

A key ingredient in French Béarnaise sauce.
Seasoning for chicken, fish, and egg dishes.
Infused into vinegar for dressings.
Part of “fines herbes” blend with parsley, chives, and chervil.
Used in herbal teas for digestion.

Selection and Storage

Selection: Choose vibrant green leaves, free of yellowing or wilting.
Storage: Keep fresh tarragon in the fridge wrapped in a damp paper towel for 3–5 days. Drying diminishes its flavor; freezing leaves or infusing them in vinegar preserves intensity better.

Nutritional Insights

Contains vitamins A and C, as well as potassium and manganese.
Estragole and anethole contribute antioxidant properties.
Traditionally used to stimulate appetite and digestion.
Some research suggests mild hypoglycemic effects (potential benefit for blood sugar regulation).

Expert Insights & Culinary Tips

Add tarragon near the end of cooking to preserve aroma.
Pairs exceptionally well with chicken, fish, eggs, and cream sauces.
Infuse in white wine vinegar for classic French-style condiments.
Works well in herb butters and light soups.
Use sparingly: too much can overpower a dish.

Interesting and Curious Facts

The name dracunculus means “little dragon,” reflecting ancient beliefs that it could cure snake bites.
Catherine the Great of Russia promoted tarragon cultivation in the 18th century.
In French folklore, tarragon was associated with courage and protection.
In Russia and Central Asia, tarragon is used to flavor a popular green soda (Tarhun).

Harm and Dietary Considerations

Excessive intake of tarragon oil can damage the liver due to estragole.
Pregnant women should avoid concentrated forms, as it may stimulate the uterus.
Individuals with ragweed allergies may also react to tarragon.
In culinary doses, it is generally safe.

Religious Dietary Considerations

Tarragon is acceptable in all major religions. No restrictions exist in Christianity, Islam, Judaism, Hinduism, or Buddhism. It is commonly used in French, Russian, and Middle Eastern cuisines regardless of faith.

Final Thoughts & Sensory Journey

Tarragon’s unique anise-like taste sets it apart from other culinary herbs. Its delicate sweetness, herbal depth, and aromatic freshness make it an indispensable herb in French cuisine and beyond. When used thoughtfully, it transforms simple dishes into refined culinary experiences.

Resources

Harold McGee, On Food and Cooking: The Science and Lore of the Kitchen. Scribner, 2004. ISBN 978-0684843285
Jill Norman, Herbs & Spices: The Cook’s Reference. DK Publishing, 2002. ISBN 978-0789480319
K. D. Bowman & P. W. Bosland, “Phytochemistry of Tarragon (Artemisia dracunculus): Estragole Content and Safety Considerations.” Journal of Food Science, 2006. DOI: 10.1111/j.1750-3841.2006.00123.x
E. Stahl-Biskup, Herbs, Spices and Medicinal Plants: Recent Advances in Botany, Horticulture, and Pharmacology. CRC Press, 1994. ISBN 978-1560220244