Seasons/Availability
Tarragon is available year-round.
However, the peak season for tarragon is late spring through midsummer.
Selection
Choose fresh Tarragon with vibrant green leaves that are thin and semi-glossy with no signs of wilting or yellowing. Avoid any bunches containing discoloration, brown spots, or slimy textures.
Storage
Tarragon should be stored in an airtight container lined with a damp paper towel and refrigerated for up to two weeks. Freshly cut stems may also be placed into a glass filled with water, similar to flowers, and stored in the refrigerator. Frozen Tarragon can last up to several months when properly wrapped or sealed in an airtight container. To freeze, place washed and dried leaves into a plastic zippered bag and expel as much air as possible.
In addition, Tarragon may also be dried and stored for future use. To dry the herb, spread out the leaves on a baking sheet in a single layer and place in an oven set at its lowest temperature. Once the leaves are dry and brittle, remove from the oven and store in an airtight container or jar away from heat and light sources. Dried Tarragon can last up to six months when properly stored. The flavor profile of dried tarragon is more intense than fresh, so adjust measurements accordingly when using it in recipes.
Nutritional Value
Tarragon contains several essential vitamins and minerals, including Vitamin A, Vitamin C, Vitamin K, iron, potassium and calcium. It is a low-calorie herb with only about 3 calories per tablespoon. The herb also contains antioxidants which may help to reduce inflammation and contain antibacterial properties.
Preparation/Serving Suggestions
Fresh Tarragon can be used in various dishes from French classics such as Béarnaise Sauce to Middle Eastern cuisine like Tabouleh Salad. Try adding finely chopped fresh tarragon to omelets or fish dishes for a unique flavor profile. Add fresh or dried leaves during the last few minutes of cooking as prolonged heat can diminish the flavor.
Frozen Tarragon can also be used in a variety of dishes for an earthy tang. Make tarragon-infused butter to add to steamed vegetables or grilled meats, or try sprinkling it on salads and sandwiches for a flavorful boost. Alternatively, try using frozen tarragon as the base for a savory marinade.
Dried Tarragon is perfect for adding flavor to soups, stews and sauces. Try using it in combination with other herbs and spices like thyme, garlic and oregano for a delicious herb blend. It can also be used to enhance the flavor of marinades for beef or pork dishes. Finally, dried tarragon makes an excellent addition to salads and dressings.
Storage
Fresh tarragon should be stored in the refrigerator, wrapped tightly in a damp paper towel and placed inside a plastic bag. It will last up to one week when kept refrigerated. Frozen tarragon can be stored for up to six months in an airtight container or zip-top bag. Dried tarragon should be kept away from humidity and light and stored in an airtight container; it should last up to one year when properly stored.
Follow these easy tips on how to use tarragon, either fresh, frozen or dried, for delicious dishes that are sure to impress!
