Tarragon Leaves

Tarragon leaves have a bittersweet flavour with liquorice notes. The leaves are a key component in French cooking, where they pair with onions and wine to create a jus for beef or lamb. Tarragon gives a unique flavour to Bearnaise, tartare and even bechamel.

The name comes from the French word “estragon” which means “little dragon” — probably because the herb’s long, narrow leaves tend to resemble a dragon’s tongue. Relatively low in calories, it contains essential nutrients such as vitamins A and, as well as potassium and iron. Having been native all over Europe for thousands of years, in Ancient times, the Greeks would often chew on the leaves to relieve toothaches.

Tarragon is widely used in vinegar infusions (“vinegar d’estragon” in French), helping to enhance the flavour of many salads, sauces and marinades. Tarragon works great with fish like lemon sole and Basa when mixed with a little butter. As well as within French cooking, Persian cuisine uses the herb. The leaves are often associated with dishes like Sabzi Khordan (herb and raw vegetable platter) and Ash Sabzi Shirazi (herb broth).

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