Delicate, green leaves with a subtle, anise-like flavor; tarragon lends an intriguing sweetness and depth to dishes. This herb is a staple in French cuisine, particularly in sauces like béarnaise.
Where it comes from
Tarragon has roots in Eurasia and has been a cherished herb in French culinary tradition since the 17th century, often associated with fine dining.
In the kitchen
Tarragon is commonly used in dressings, sauces, and marinades, enhancing dishes with its unique flavor that complements poultry and seafood.
Across cuisines
Tarragon (tarkhun) — the Caucasian aromatic for lamb dishes and the famous green tarragon drink. Picked wild from Armenian highlands.
Tarragon (tarxun) — the Caucasian herb in dovga soup, lamb dishes, and the bright-green tarragon-flavored drink popular in Baku.
Nutrition (per 100g)
AI-estimated; model and run unavailable.
