Natural form

Fresh tarragon sprigs showing slender lance-shaped leaves arranged along thin stems.

Establishes the herb's distinctive leaf shape, stem structure, and vivid green color so readers recognize it whole.

Herbs

Tarragon

Elegant, anise-scented herb for French sauces and chicken

Sweetly anise and refined, tarragon is the heart of béarnaise and a classic with chicken, eggs, and fish. A little goes far. Keep the sprigs cold and wrapped.

Tarragon is an elegant, refined herb with a sweet, anise-and-licorice perfume and subtle peppery edge — the defining flavor of French cuisine's béarnaise sauce and the classic partner to chicken, eggs, and fish. French tarragon (the culinary type) has a delicate, complex flavor; Russian tarragon is coarser and far less aromatic, so seek out French. Its flavor is potent and can dominate, so a little goes far. Tarragon also brightens vinegars, mustards, and creamy sauces, and its anise note plays beautifully against butter and white wine.

Measured in: g
Storage: Refrigerate
Shelf life: 7 days

Find it in

Produce

Types & varieties

French tarragon

The prized culinary variety — sweet, aromatic, complex.

Russian tarragon

Hardier but coarse and nearly flavorless — avoid for cooking.

Tarragon vinegar

An infusion that carries the herb into dressings and béarnaise.

How to use

Stir tarragon into finished sauces, fold it into chicken or egg salad, and use it as the herb in béarnaise and sauce gribiche. Because its anise flavor is assertive, start with a little and build up.

Add near the end so the aroma survives
Steep in vinegar or warm cream to infuse
Classic with chicken, eggs, fish, and butter

Fresh vs dried

Dried tarragon loses much of its delicate perfume and turns hay-like, so fresh is strongly preferred. If using dried, add it to liquids early; for the signature béarnaise lift, only fresh truly delivers.

Common uses

Béarnaise sauceRoast and poached chickenEgg salad and omeletsFish and shellfishCreamy mustard saucesTarragon vinegar and vinaigrettesSauce gribiche and remoulade