Tarragon


Tarragon is an herb from the Aster family which is used to add flavour to cooking and which also has some medicinal benefits. Tarragon has a slightly liquorice/anise like taste.

Tarragon in cooking

Tarragon is used to flavour many dishes. For example, it can be used in meat, fish, salads, salad dressings, shellfish, soups, eggs, sauces and vegetable dishes in various cuisines around the world. It is probably best known as a favoured ingredient in French cooking.

The herb is also often used when making pickles and it is used by the French when they make fines herbes. It can also be used to flavour oils and vinegars - tarragon vinegar is often used to make French mustard and sauces such as béarnaise, hollandaise and tartar sauces.

In parts of Eastern Europe tarragon is one of the main ingredients of a popular green soft drink - Tarkhun.

Tarragon in medicine

Tarragon has a variety of medicinal benefits to help with various ailments. For example, many practitioners of alternative medicines use tarragon to help with:







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