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Tarragon

Artemisia dracunculus sativa
July - September

Cooking Tips

  • Make tarragon infused vinegar by packing a mason jar with tarragon leaves and filling with white or rice vinegar and letting sit for three months. Pour off the vinegar into a bottle and use in homemade tartar sauce, with mushrooms or as a vinaigrette.

Details

French tarragon is the variety of choice, with a strong anise smell, spicy anise taste and glossy leaves. Russian tarragon (or often knows as just plain tarragon) has dull leaves, a bitter taste and less aroma. If purchasing a plant or sprigs at the market, crush some between your hands to be sure you’re getting French tarragon.

Storage Tips

Rinse fresh tarragon, pat dry and snip off the leaves with scissors. French tarragon loses flavor quickly when dried, so freezing the leaves is the best option for long-term use. Or keep in the refrigerator and use within a few weeks.