Season: Spring - Fall
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Tarragon grows to 120–150 centimeters (4–5 feet) tall, with slender branches. The leaves are lanceolate, 2–8 cm (1–3 in) long and 2–10 mm (1⁄8–3⁄8 in) broad, glossy green, with an entire margin. The flowers are produced in small capitula 2–4 mm (1⁄16–3⁄16 in) diameter, each capitulum containing up to 40 yellow or greenish-yellow florets. French tarragon, however, seldom produces any flowers (or seeds). Some tarragon plants produce seeds that are generally sterile. Others produce viable seeds. Tarragon has rhizomatous roots that it uses to spread and readily reproduce.
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Mature Height
36 Inches |
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Mature Width
24 Inches |
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Light
Sun |
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Water
Low |
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Uses
Tarragon is one of the four fines herbs of French cooking and is particularly suitable for chicken, fish, and egg dishes. Tarragon is the main flavoring component of Béarnaise sauce. Fresh, lightly bruised tarragon sprigs are steeped in vinegar to produce tarragon vinegar. Pounded with butter, it produces an excellent topping for grilled salmon or beef.
Tarragon is used to flavor a popular carbonated soft drink in the countries of Armenia, Azerbaijan, Georgia (where it originally comes from), and, by extension, Russia, Ukraine and Kazakhstan. The drink, named Tarkhun, is made out of sugar, carbonated water, and, most importantly, tarragon leaves which give it its signature green color.
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RECIPES
Chicken with Tarragon Sauce
Ingredients:
4 boneless skinless chicken breast halves (5 ounces each)
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
1 shallot, chopped
3/4 cup heavy whipping cream
3 teaspoons minced fresh tarragon, divided
2 teaspoons lemon juice
Directions:
1. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Sprinkle chicken with 1/2 teaspoon salt and pepper.
2. In a large skillet, heat butter and oil over medium heat. Add chicken; cook 4-5 minutes on each side or until no longer pink. Remove chicken from pan; keep warm.
3. Add shallot to same pan; cook and stir over medium heat until tender. Add cream, stirring to loosen browned bits from pan. Increase heat to medium-high; cook until slightly thickened. Stir in 2 teaspoons tarragon, lemon juice and remaining salt. Serve with chicken. Sprinkle with remaining tarragon.
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Tarragon and Chervil Compound Butter
Ingredients
• 1 stick (8 tablespoons) of unsalted butter (vegan butter works great too)
• 1 tbsp finely chopped tarragon
• 1 tbsp finely chopped chives
• 1 ½ tsp finely chopped chervil
• 1 ½ tsp finely chopped parsley
• flaky salt and pepper to taste
Instructions
Place butter in a medium bowl. Cream with a fork and add tarragon, chives, chervil, and parsley. Mix thoroughly and season to taste with salt and pepper.
Mound butter on a piece of waxed paper, roll to form a cylinder or cake shape.
If you would like you can lay fresh herb leaves and edible flowers on the butter after you form the roll or cake and then recover the wax paper to press it into the butter. Refrigerate until firm, at least 1 hour. Slice to serve.
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