Tarragon
Tarragon is a robust and aromatic herb from the Asteraceae family and is botanically related to sunflowers, artichokes, chicory, dandelion greens and endive lettuce just to name a few. There are 32,000 other plants in the same family. Its Latin name Artemisia Dracunculus, means “little dragon” which can be explained by the snakelike shape of the plant’s roots.
The flavor of tarragon is quite distinctive and different from other herbs. It can be described as bitter, aromatic and sweet with notes of anise, fennel, licorice and pine. Tarragon’s licorice-like taste is what distinguishes it from other herbs. The taste comes from its essential oils which are chemically identical to anise.
Tarragon is a key seasoning in traditional French cooking and can be found in the famous French seasoning blends herbes de Provence and fines herbes. Tarragon goes well in soups, sauces, dressings, pastas, marinades, stews and dips. It is also particularly known as a component in the classic French emulsion sauces béarnaise and hollandaise.
Tarragon is primed with vitamins A, C, and B-complex, as well as minerals zinc, iron, potassium, calcium and magnesium. It also contains healing essential oils, eugonol in particular, and has been used for ages as a medicinal herb to treat a whole range of ailments. Roman soldiers believed that tarragon would give them energy and stamina, and would put a sprig of tarragon in their shoes before heading off to battle.
VOLUME
Moderate
FLAVOR PAIRINGS
Almonds, amaranth, anise, apples, apricots, artichokes, asparagus, avocado, bay leaf, beans, beetroot, bell pepper, berries, blueberries, Bragg aminos, broccoli, brussels sprouts, buckwheat, cabbage, cashews, capers, carrots, cauliflower, celery, celery seeds, celeriac, chervil, chili, chives, cilantro, coconut, coconut aminos, coconut cream, coconut kefir, corn, cucumber, dill, fennel, figs, flax seeds, frisée, garlic, grains, grapes, grapefruit, green beans, hazelnuts, hemp seeds, honey, kombucha, leafy greens, leek, lemon, lentils, lime, lychee, macadamias, mango, marjoram, melon, millet, mint, mushrooms, mustard, nut cheeze, nut cream, nuts, walnut, oil, onions, orange, paprika, parsley, parsnip, passion fruit, peach, peanuts, pear, peas, pecans, pepper, pili nuts, pineapple, pistachios, pomegranate, pomelo, potatoes, pumpkin, pumpkin seeds, quinoa, radishes, raspberries, rice, rutabaga, sauerkraut, sesame seeds, shallots, spinach, stock, strawberries, stuffing, snow peas, sunflower seeds, sweet potato, swede, tamari, tempeh, thyme, tofu, tomatoes, turnip, vegan butter, vegan cheeze, vegan mayonnaise, vegan yogurt, vinegar, walnuts, watermelon, zucchini
SELECTING
The fresh leaves are vibrant and green and superior in both flavor and color compared to the dried. Look for fresh tarragon sold by the bunch in the produce section of grocery stores or at the farmer’s market, although tarragon is not one of the most common herbs and you may not always be able to find it. In cooler climates, fresh tarragon is typically only available in spring and summer.
Dried tarragon is commonly irradiated. Food irradiation is a processing and preservation technique where food is exposed to doses of radiation from infrared light, microwaves or electromagnetic waves. During this procedure, the herb will loose vitamins, minerals and antioxidants. Also, irradiation forms toxic chemicals such as benzene and toluene, chemicals known to cause cancer. The best way to avoid irradiated food is to buy organic. Organic dried tarragon leaves are available in health food shops and online.
Online or at your local health food store you can also find tarragon essential oil which holds the essence of the plant, extracted from the leaves and sold in small bottles. Use it in a steam vaporizer or essential oil lamp to infuse the room with healing aroma. You can also add a few drops of tarragon oil to food or drinks, but make sure it is food grade.
HOW TO USE
Dried and fresh tarragon can not be used interchangeably. Whenever possible, choose fresh since it’s a lot more flavorful. Fresh tarragon is best used raw or added at the end of cooking, as heat will diminish the flavor. A sprinkle of fresh tarragon on top of your food is a really great way of adding flavor and upgrading the health benefits of any meal.
Pick off the leaves by holding the stem at the tip and sliding your fingers along the stem towards the base. Discard the tough stems, or save for making a tarragon infused stock or herbal tea to drink warm or cold. Use the leaves whole or chopped in salads, dips, soups, pastas, pestos, sauces, dressings, drinks, roasted veggies, desserts, baked goods, herb butters and even fruit salads. Chopped fresh tarragon is great added to a vegan egg salad, sautéed asparagus or tofu scramble. Adding a few sprigs of bruised fresh tarragon to a bottle of vinegar will make a delicious condiment great in dressings or to give away as a gift. Fresh tarragon leaves have a distinct and unique licorice flavor which requires space to shine and doesn’t pair well with too many other overpowering flavors. This is why you’ll often find tarragon as a stand-alone herb or seasoning of a sauce, dip or dish.
Tarragon can also be used for herbal tea infusions served hot or cold. Add 1 teaspoon of dried tarragon or a sprig of fresh to 2 cups of steaming hot water. It’s a great support for digestion after a heavy meal. It is also good for flushing out toxins and promoting a good night’s sleep.
Tarragon essential oil can be used in a steam vaporizer or essential oil lamp to infuse the room with purifying aroma. This is great for cleansing the air and bringing an uplifting scent to your space. You can also add a few drops of tarragon essential oil to food or drinks, as long as it’s food grade. The antioxidants in tarragon essential oil can give a delicious flavor to sauces, dressings, dips and soups while also helping to support digestion. Research has found that tarragon essential oil may inhibit Staphylococcus aureus and E. coli, bacteria that can otherwise cause foodborne illness.
STORING
For optimum shelf life, avoid chopping or washing fresh tarragon until ready to use. If you prefer to wash it before storing, use cold water and dry it thoroughly, preferably by using a salad spinner, then place in a sealed container or zip-lock bag lined with a paper towel. The paper will absorb excess moisture which will prolong the shelf life of the herb. Store like this in the refrigerator for about 2 weeks.
You can also store fresh sage in a sealed zip-lock bag or airtight container in the freezer, although a better way to freeze sage is to use the ice cube method. Place the sage whole or chopped in an ice cube tray and fill up with water or oil and freeze. Then transfer the herb cubes to an airtight container or zip-lock bag. The oil cube can be thawed and used for sautéing, or simply plopped into your soup or casserole. Or why not add as a finishing touch to your steaming hot rice, pasta or potatoes. The ice cube can be added to soups, stews or drinks.
Another option is to make tarragon butter by combining 2 parts of vegan butter with 1 part minced tarragon. Herb butter freezes well. Divide into portions before freezing for extra convenience.
If you have an excessive amount of fresh tarragon, you can dry it in a dehydrator. Spread the leaves without stems on a dehydrator tray lined with a non-stick sheet. It’s a good idea to place a mesh screen on top to prevent the herbs from flying around. Dehydrate at 35°C (95°F) until all moisture is gone and the leaves are crunchy. Another option is to air-dry the tarragon sprigs by wrapping a bunch in paper tied with a string like a bouquet, and hanging it upside down in a warm and dry room with good ventilation and low humidity for 1-2 weeks. To store, remove the stems and place the dried leaves in a dark tinted glass jar in a cool, dark and dry pantry for up to 6 months. For longer shelf life, keep refrigerated.
SUBSTITUTIONS
Use chervil, fresh or dried dill, marjoram or oregano as a substitute for fresh tarragon. You can also try adding aniseed, dill seeds or fennel seeds although the seeds are a very different ingredient and should be added early in the cooking process and in significantly smaller amounts.
HEALTH BENEFITS
Tarragon has a long history as a medicinal remedy and has an impressive list of health benefits. It can help regulate menstruation and provide a natural remedy for PMS and menstrual pain relief. Because it has a sedative effect it can be helpful for relaxation, and drinking tarragon tea before bed can help with insomnia. It can also help your brain relax and reduce anxiety and stress.
Whet it comes to digestion, tarragon can help with issues such as bloating, gas, indigestion and dyspepsia. It supports the liver to produce bile which is needed to digest protein and fatty food. A detox tea is especially nice after a heavy meal to soothe the digestive tract and flush out toxins. Tarragon is also a natural diuretic which means it can help regulate fluid levels in the body and reduce water retention brought on by sodium imbalance. Traditionally, tarragon has been used to eliminate intestinal worms including pinworms, tapeworms, flukes, hookworms as well as trichinosis found in muscles.
Poly-phenolic compounds in tarragon can help lower blood sugar by improving insulin sensitivity and the way your body metabolizes glucose. This is great for cardiovascular health as it helps prevent blood clots, strokes and heart attacks.
Tarragon also contains eugenol, an essential that has long been known for its ability to alleviate pain, and chewing tarragon has proven to help with dental health such as sore gums and toothaches. A strong herbal tea made with tarragon can help support dental health whether by drinking or using as a mouthwash. Supplements containing tarragon may also be beneficial when it comes to reducing symptoms and pain from rheumatism, gout, arthritis and osteoarthritis.
