Herb of the Month: Tarragon

Tarragon made our list of Top Herbs for Healthy Cooking because it’s easy to grow and its feathery leaves are just as tasty frozen or dried as they are fresh.
tarragon

Turned off by this green herb's anise flavor? Don't discount tarragon just yet. This delightfully fresh and fragrant herb will find its way into your culinary heart if you're just willing to give it a chance.

Tarragon Basics

This under-appreciated herb is a staple in French cuisine. It made our list of Top Herbs for Healthy Cooking because it’s easy to grow (it will last all summer and through to the fall) and its feathery leaves are just as tasty frozen or dried as they are fresh. It certainly does have an element of anise flavor but the accompanying sweetness will make even the most devout licorice-hater swoon.

Nutrition Info

In a tablespoon of fresh tarragon, you’ll find about 5 calories. There are also all kinds of nutrients including iron, zinc, potassium, magnesium and vitamins A, C and B6.

What to Do with Tarragon

A classic addition to deviled eggs and chicken salad, tarragon and poultry are best buds. It also plays nicely with seafood and veggies like carrots, onions, snap peas, asparagus and green beans. Use it to infuse vinegar, chicken stock and poaching liquids for seafood and veggies. If you appreciate a dollop of Béarnaise sauce it's due in large part to the spicy edge of this herb. A little goes a long way -- when cooking, add a little at a time, you can always add more.

Shopping and Storage Tips: Buy bunches of fresh tarragon that are perky, leafy and bright green. Store in a re-sealable plastic bag in the refrigerator drawer. It’s best used within a few days of purchase as the flavor will dull relatively quickly.

Recipes to Try:

Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana's full bio »

You Might Also Like:

Next Up

Herb of the Month: Parsley

We’re starting the season by celebrating a quintessential green herb: parsley. Did you know it was traditionally added to plates as a way to freshen breath after meals?

Dessert of the Month: Date and Oat Squares

These squares have plenty of body from the toasted oats -- along with a good dash of vanilla and orange zest to keep things interesting.

20 Food of the Month Clubs That Are the Gift That Keeps On Giving

Because who wouldn’t want 12 straight months of butter?!

Herb of the Month: Mint

In this new series, we’re exploring new ideas using our favorite herbs. Many folks buy or grow fresh herbs but aren’t sure what to do with them. Check these fresh ideas on our first herb, mint.

Herb of the Month: Thyme

It’s the season to pick up fresh thyme. Packed with flavor and nutritious goodness, make this delicious herb part of your next meal.

Herb of the Month: Basil

Basil is high in vitamins A, K and C and adds a lot of fresh flavor to food without the calories.

Herb of The Month: Marjoram

This lesser-known herb is a must-have in my garden. Learn more about the flavor of marjoram, plus find out why the ancient Greeks would stock up on it for funerals.

Herb of the Month: Rosemary

Fresh herbs are becoming tougher to find as the weather becomes colder. Luckily, rosemary is still available- so grab a bunch while you still can!

Herb of the Month: Chives

Learn why chives are so good for you, then try our mouthwatering chive recipes.

Herb of the Month: Lavender

Nicknamed the "herb of love," lavender is in season now. For those new to the idea of cooking with lavender, we’ve got simple recipes to get you started.