Label
All
0
Clear all filters

Tarragon

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About

Tarragon is the small, narrow leaf of a native of western and northern Asia, Artemisia dracunculus, a member of the lettuce family. The robust wild tarragon, often sold in plant nurseries as Russian tarragon, has a harsh and uninteresting flavor, while the relatively fragile cultivated form, “French” tarragon, has a distinctive aroma thanks to the presence of a phenolic compound called estragole (from the French name for the plant, estragon) in oil cavities alongside the leaf veins. Estragole is a close chemical relative of the anise aromatic anethole, and does have an anise-like character. Tarragon is a component of the French mix fines herbes, is the primary flavoring in béarnaise sauce, and is often used to flavor vinegars.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of

The licensor does not allow printing of this title