Great in eggs, soups, chicken dishes, and dressings for those who have a hard timing finding it fresh as I do. It's time for that to change. But try it in chicken salad, as well, I think it would work great in these chicken salad summer rolls. Look for seedlings at your local nursery, and you can also buy them online. just like you would use any fresh herb. Cook in a microwave, drain, and toss with butter and dried tarragon. I accept the challenge, I’ll make it and post it! We know ads can be annoying, but they’re what allow us to make all of wikiHow available for free. But, also like most other herbs, the flavor will be best the fresher it is, so snip it from your garden or buy it at the store as close to when you need it as possible. Pour the cream mixture into the warm fluid in the pan and cook on low heat, stirring constantly until thickened. Artichokes. Dried tarragon retains much of the flavor of fresh tarragon so it is fine to use if you can't find fresh. If not you’re missing out on one of the loveliest flavors ~ join me as I explore this under-used herb and share some great tarragon recipes to get you started. It is awesome on boiled new or smashed potatoes, Hold the herb stem in one hand and run your fingers down the stem, starting at the top, to gently strip off the leaves. Would you like any meat in the recipe? You might blend chopped tarragon into quiches, omelettes or frittatas, like my sheet pan frittata (below.) More: Here are 5 ways to flavor your butter with fresh herbs. This article has been viewed 37,426 times. Once you're ready to starting using your fresh tarragon, strip the leaves (2, pictured far above) from the stalks (1, far above) and chop it up (3, above) as needed for your use. All Rights Reserved. It doesn't have a harsh flavor; Kristen describes it “like licorice chilled out and went to the countryside.” Our beloved thirschfeld adds: “The smell is a magical anise elixir, packed with the promise of the other herbs that will follow close behind: lovage, savory, chervil, and chives.”. Do you cook with Tarragon? When we add fresh herbs to a dish, we’re far more likely to reach for basil, chives, or even the polarizing cilantro, only procuring tarragon when a recipe calls for it. So not only can Russian tarragon thrive in adverse conditions, but it can also be grown from seed—French tarragon rarely produces viable seeds, so new plants have to be propagated by root division or stem cuttings. Not an asparagus fan? How to cook tarragon. Tarragon is not well-suited for drying, as it loses a lot of its flavor. Thanks for the beautiful article – I want to try everything on here! It’s commonly used in egg dishes, I use it in my eggs Florentine (below.). You can use more or less depending on your taste. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. You can grow tarragon in a pot in the kitchen, or in your garden, in zones 4 and warmer. Tarragon is a mainstay in French cooking and an essential ingredient in both Béarnaise sauce and the combination of herbs known as fines herbes. It will last about a week or so. A friend has gotten me started on using tarragon butter atop baked salmon. Tarragon has quite a strong flavor, which plays ever so nicely with roasted, grilled, or gently braised vegetables (plus, plenty of olive oil and salt!). If basil and sage make their way into your desserts, welcome tarragon to the party! I have been trying it in different dishes ( and have found I love it in a light creamy potato soup) but am looking forward to some of your recipes, especially the salad dressing. but grows all over the world. wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. The View from Great Island is a participant in the Amazon Services LLC Associates Program. I find it instantly elevates so many foods and gives them a Continental flair. Remember to add it at the end of cooking; otherwise, its flavor will be diminished. Every week we get Down & Dirty, in which we break down our favorite unique seasonal fruits, vegetables, and more. It has wider leaves and is a little milder and sweeter in flavor. Add 2 tablespoons of the warm fluid to the egg mixture and blend well. It can also be grown as a potted plant in a cool sunny window. It’s a summer perennial that likes full sun. I’m glad I took the time to read this. Easy Mexican Corn and Rice Casserole Yummly. More: If you can't get enough of tarragon's anise flavor, salty licorice might be the candy for you. Keep warm. I have found a great dried shallot and tarragon spice mix at Savory Spice shops. Steps. This article has been viewed 37,426 times. Tarragon does best when you use it raw, or add it at the end of cooking a recipe to retain its flavor; it isn’t meant for long cooking because it can become bitter. Use to make sauces for fish and poultry. I made a chicken pot pie yesterday and substituted the thyme called for in the recipe with tarragon. Tarragon is used to flavor Dijon mustard. Yes! Carefully remove dried tarragon stems when they are crispy to the touch. Tarragon is known as “the King of Herbs” in France, and in this case it’s a well-earned title. If you blitz it up in a dressing like I did for my classic French salad Niçoise, below, it will last a week or longer. When you find fresh tarragon, don’t waste a bit of it. Sheil, LOL – you’d think after 75 years I’d be able to spell my name. Silver Palate’s Tarragon Chicken Salad recipe with equal portions of creme fraiche, mayo, and sour cream turned me on to tarragon for life! A final type, Spanish tarragon, isn’t in the same genus as the first two, but it’s still a better substitute for French tarragon than Russian tarragon is (sorry Russian tarragon). It’s a tall leggy herb with pointed leaves that’s one of the four fines herbes prized in French cooking (chervil, parley, and chives are the others.) How much fresh terragon is enough for garlic oil for seabass? Tarragon is a leaf that can be dried and ground into a powder. Mix together 1 tablespoon chopped fresh tarragon with 4 tablespoons butter, 1/4 teaspoon white pepper and 1/4 teaspoon salt and 2 cups of chicken broth. French tarragon ~ this is the one we cook with, Russian tarragon ~ this one’s not use for cooking, Mexican tarragon ~ not a true tarragon, but has a similar flavor and is used as a substitute. but grows all over the world. Pick it up next time you’re shopping, or maybe make a little space for it in your herb garden. So delicate, delicious and they look good piled up on the plate. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Tarragon is most often used fresh but can be found dried in grocery store spice aisles. Please consider making a contribution to wikiHow today. 5 ways to flavor your butter with fresh herbs. Love tarragon! Store tarragon in the fridge, either loosely rolled in a damp paper towel and then placed in a plastic bag or in a jar of water loosely covered in plastic.