Herb & Spice Companion

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HERB & SPICE COMPANION

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TARRAGON

Artemisia dracunculus

(sativa)

Flavors: sweet, spicy anise, with

subtle basil, mint, and pepper

Tarragon is a crucial herb in French cuisine, where its distinct anise flavor is often

partnered with fish and chicken, used in classic béarnaise sauce and the fines herbes

and bouquet garni herb blends (see page 250). Use tarragon with some restraint,

however, as it can be overpowering and will diminish other flavors if you use too

much. Add to your dishes at the end of cooking to make sure it imparts its best flavor.

When shopping for tarragon, read labels carefully to make sure you’re getting the

tasty French version. If you see “Russian

tarragon,” skip it entirely. Although

related and physically similar to French

tarragon, it’s seriously lacking in flavor

and tastes rather grassy and bitter. If the

plant isn’t clearly labeled, try a taste test:

French tarragon should be sweet, lico-

rice-flavored, and leave a slight tingle on

the tongue. On the other hand, Spanish

or Mexican tarragon (Tagetes lucida)—

an entirely different plant belonging to

the marigold species—will be an apt

substitute for French, with its similar but

stronger anise flavor.

In the Garden

Tarragon, a perennial, needs a dormant winter, so it’s not an ideal herb for hot, humid

regions. (Mexican tarragon is a great replacement.) In these climates, plant tarragon

in a container to improve circulation and drainage. Consider growing tarragon in

raised beds for optimal drainage, especially in regions that experience rainy seasons.

Size: 2 to 3 feet tall

HEALTH BENEFITS

When eaten, tarragon leaves trigger

a subtle numbing effect in the mouth,

making it a natural treatment for

toothaches. In fact, the herb contains

the chemical eugenol, which is used

in dentistry for its antiseptic and mild

anesthetic abilities. Tarragon can also

help prevent and alleviate digestive

trouble, including gas and bloating.

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