What Is the Flavor of Tarragon? Is Tarragon Delicious?

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Tarragon is a herb that may be used to flavor foods and has various culinary applications.

It may be used in a variety of foods and recipes, including soups, sauces, dressings, eggs, and fish dishes.

Since the plants may be used as a seasoning and attract beneficial insects, they are often cultivated in gardens for culinary reasons.

Tarragon is responsible for the characteristic flavor of French cuisine.

This page will explain what tarragon tastes like, how it looks, how to cook with it, and much more.

What exactly is Tarragon?

Tarragon is a herbaceous perennial plant with pink blooms.

It may reach a height of two feet and has oval leaves with a rough feel.

It may be found by the side of the road, in gardens, and even in damp woodlands.

The leaves are typically green with white stripes or veins running down the stem and resemble basil and mint leaves.

Breaking off a leaf from one of these plants smells just like licorice.

Tarragon comes in two varieties: French tarragon and Russian tarragon.

The most common of these two is French tarragon, which has a sweeter taste than Russian tarragon.

They are readily grown in pots or on windowsills, and the leaves may be collected throughout the growing season.

It may be used as a spice in poultry meals and stews.

Tarragon vinegar sauce, which is often served with salads or fish, is the most popular dish.

Tarragon vinegar may also be made from the leaves.

This is accomplished by soaking the leaves in red wine vinegar, then adding honey and water until the required consistency is achieved.

Tarragon’s Nutritional and Health Advantages

Tarragon may be added in herbal drinks, such as camomile or peppermint tea, to aid with digestion and stomach ulcer symptoms.

It also possesses antibacterial qualities that defend against microorganisms found in food, including as listeria and salmonella.

Because of its carminative characteristics, which aid in the breakdown of gas and bloating, tarragon is often used as a natural cure for anxiety and sleeplessness.

It is also indicated for hay fever symptoms because to its anti-inflammatory properties on the tissues lining the airways.

Tarragon is also used as a natural headache medication and as an adjunct therapy in rheumatic disorders.

The most beneficial application of tarragon is to add fresh leaves to honey on a daily basis.

This has a lot of manganese, which aids in the breakdown of carbohydrates and prevents them from being stored as fat, as well as calcium, which builds teeth and bones.

There are also cardiovascular advantages that assist decrease blood pressure and enhance heart circulation.

What Is the Flavor of Tarragon? Is Tarragon Delicious?

If you’re wondering how dried tarragon tastes, keep in mind that the flavor of this herb varies depending on where and how it was cultivated.

According to a Huffington Post article, French Tarragon is stronger than Russian or Mexican versions since it is produced in Europe for better output and quality.

The taste of French tarragon is fuller and more powerful.

Russian tarragons, according to Culinary Herb Expert Evan Jones, have lighter flavors and a gentler scent, while Mexico tarragon tastes closer to Italian basil.

Tarragon has a unique taste that is difficult to explain.

It may be used as a herb in cooking or sprinkled over sandwiches and salads.

It is said to taste like licorice but without the sweetness.

Tarragon leaves are narrow at the stem end, with somewhat thicker stems closer to the root system.

Tarragon tastes spicy when eaten raw, and fresh tarragon tastes more delicate than dried tarragons. Tarragon is sometimes likened to oregano or thyme, although it is not nearly as strong-tasting.

Tarragon, dried, may be used in practically any meal.

It is often used as a flavoring element in meat dishes, sauces, and soups.

Dried tarragon is more concentrated and has a stronger taste than fresh tarragon.

The leaves are browner than fresh and might be flaky or crisp to the touch.

How Does Mexican Tarragon Taste?

Mexico tarragon is a perennial plant with a somewhat different flavor than European tarragon.

The Mexican version has an earthy, minty taste with lemon undertones.

It is most typically used in traditional mole sauces and chicken meals, but it can be used in any recipe that calls for French tarragon.

The fragrant leaves are slender and dark green, distinguishing them from other herbs such as rosemary or parsley (thicker leaves).

This plant thrives in arid settings similar to those seen in the Mediterranean area, therefore you could find it growing wild on slopes near olive trees.

How Does Tarragon Sauce Taste?

Tarragon sauce is a creamy, white sauce with an anise or licorice flavor.

It has a mayonnaise-like consistency and may be used as a dipping sauce for French fries, onion rings, fried mushrooms, chicken fingers, and other foods.

Tarragon sauces are often used to add flavor to shrimp cocktails and crab cakes.

How Do You Cook Tarragon?

If you’re a fan of mint, you’ll recognize the tarragon taste since it belongs to the same family.

Tarragon contains fragrant leaves that may be used in cooking or as a herb to season sauces and salads.

Tarragon has a mildly sweet flavor that is evocative of licorice root (anise).

It may be used fresh or dried, but its taste is finest when introduced towards the end of cooking time, so it doesn’t fade too rapidly.

  • Use chopped tarragon with vegetables in stir-fries, curries, ratatouille, or soups like borscht.
  • For bread dipping, combine chopped tarragon and garlic cloves in butter.
  • Saut√© shrimp in tarragon over low heat.
  • Use a cup of sour cream with one teaspoon of minced fresh tarragon as a dip for veggies like carrots or celery sticks.
  • Tarragon may be used to mashed potatoes or scrambled eggs.
  • Add dried tarragon in sauces like bchamel. To keep the herb’s taste, add it right before the cream. The longer you heat your sauce using dried herbs, the stronger the flavor character they will impart on your meal.

How Do You Choose Fresh Tarragon?

Tarragon, like many herbs, grows increasingly fragrant and tasty as it approaches harvest.

Its look also varies.

The most essential thing to remember when purchasing fresh tarragon is that it should be brilliant green and fragrant.

If the leaves are withering or becoming brown, they should not be utilized in cooking.

Also, the stronger it gets, the more torn and ragged the leaves are.

If you come across any wilting leaves, throw them out since they will make your dinner taste awful.

How Do You Keep Tarragon?

Tarragon may be stored in the refrigerator for weeks or months.

Fresh leaves have a ten-day shelf life in the refrigerator; dried or frozen leaves may last up to a year.

Tarragon does not need any particular care until it is subjected to high temperatures (over 120 degrees Fahrenheit), which might cause the taste to fade fast and should be destroyed if this happens.

Outside of the refrigerator, the optimum storage space would be in a firmly sealed container in a cold, dark spot.

The leaves may be dried in a low-heat oven before being crushed, allowing them to be kept at room temperature without rotting too soon.

Dried leaves should be utilized within six months, although they will still have a fantastic taste if not used all at once.


Finally, tarragon is a plant with a strong, peppery taste that pairs well with white wine or vinegar.

Tarragon may also be used to flavor sauces and soups for poultry recipes.

If you’re seeking for an alternative to basil in your dishes, tarragon may be precisely what you’re looking for.


How would you describe the taste of tarragon?

Because to the presence of estragole, an organic molecule that gives fennel, anise, and tarragon their characteristic aromas, French tarragon has a strong, licorice-like flavor.

What flavor does tarragon add to food?

Tarragon is a leafy green plant with a faint licorice taste that is extremely fragrant. It imparts a fresh, spring flavor and a touch of elegance to a wide range of recipes, including salad dressings, sauces, and fish and poultry meals, and is often used in French cookery.

What food goes well with tarragon?

Tarragon is the spring herb. Tarragon has a delicate yet distinct flavor that complements spring delicacies such as salmon, poultry, veal, rabbit, eggs, and infant vegetables such as artichokes, fava beans, asparagus, and carrots.

What is tarragon most commonly used for?

It’s frequently utilized in flavoring, scent, and medicine ( 1 ). It has a mild flavor and goes well with fish, steak, poultry, asparagus, eggs, and soups.

What spice is closest to tarragon?

On the end, it has a licorice taste and is bright green and herbaceous, similar to tarragon. You may create a 1:1 substitute by finely slicing the basil to imitate the thin tarragon leaves. What is the finest tarragon substitute? Basil, fresh. Basil also has a little anise flavor.

What is the best way to use tarragon?

The leaves may be diced or used whole, and added to soups, sauces, dressings, and other dishes just like any other fresh herb. Tarragon is best used fresh or at the end of a dish to keep its taste; it should not be cooked for lengthy periods of time since it may turn bitter.

Why does tarragon make my mouth tingle?

Biting into one of its narrow leaves gives you the same mouth-numbing feeling as a Sichuan peppercorn. This is due to the presence of cis-pellitorine, a chemical similar to that found in peppercorns and another similar to that found in anise and basil.

Does tarragon pair well with beef?

For the greatest results, use fresh tarragon rather than dried tarragon in this easy steak dish. To make a complementing meal, toss a small handful of tarragon leaves over roasted and buttered young potatoes and carrots.

Does tarragon taste like rosemary?

Tarragon has a strong licorice taste. It doesn’t have the same flavor as rosemary, but it’s a decent substitute, particularly in fish or shellfish recipes. How to Replace: To replace the rosemary, use a 1:1 mix of dried and fresh tarragon.

Is tarragon hot or spicy?

Tarragon has a taste that is similar to the fresh, almost peppery note of intensity that you experience when you bite into licorice root or smell fresh star anise.

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