Get The Most Out of Your Tarragon from Backyard Eats
When It’s Ready
- Tarragon is ready when the plant is at least 4″ tall.
- Harvest no more than one-third of a plant at a time to allow continued regrowth.
- Harvest midmorning, after the sun has dried the leaves but before it gets too hot.
- Cut with scissors or pruners about one-third down the length of a main stem
- Or clip off an entire branch.
- Clipping a main stem will induce branching at that point, resulting in a bushier plant.
- Removing an entire branch will reduce bushiness and encourage more upright growth.
Tarragon is a herb with a distinctive anise or licorice flavor. It is widely used in French cuisine and pairs well with many ingredients, such as chicken, fish, vegetables, and eggs. For example, tarragon is often used in creamy sauces, such as béarnaise sauce or hollandaise sauce. It adds a subtle sweetness and a distinct flavor to vegetables or salad dressings.
Fresh Storage: Wrap in damp paper towel and place in a ziploc bag in the crisper drawer of the refrigerator for storage up to three weeks.
Long-Term Storage: Dry in the oven at 125F. When herbs are crisp, remove the leaves from the stems and crumble them into jars. Alternatively, freeze whole or in ice cubes. Visit Spiceography for more detailed information.
Cooking With Tarragon
- Tarragon Chicken Salad: Mix cooked and shredded chicken with mayonnaise, chopped tarragon leaves, diced celery, and a squeeze of lemon juice. Serve the flavorful chicken salad on sandwiches, wraps, or atop a bed of greens.
- Tarragon Butter: Blend softened butter with minced tarragon leaves, lemon zest, salt, and pepper. Use the tarragon butter to melt over grilled meats, roasted vegetables, or spread it on warm bread for a burst of herby goodness.
- Tarragon Vinaigrette: Whisk together minced tarragon, Dijon mustard, white wine vinegar, olive oil, salt, and pepper to create a tangy and aromatic tarragon vinaigrette. Drizzle it over salads, roasted vegetables, or use it as a marinade for grilled fish or poultry.
- Tarragon Roasted Potatoes: Toss halved baby potatoes with olive oil, minced tarragon leaves, garlic, salt, and pepper. Roast until the potatoes are crispy and golden, allowing the tarragon to impart a unique flavor to the dish.
- Tarragon Potato Salad: Toss cooked and diced potatoes with a mixture of mayonnaise, Greek yogurt, chopped tarragon, Dijon mustard, lemon juice, salt, and pepper. This creamy and herb-filled potato salad is a refreshing side dish for picnics or barbecues.