Tarragon Whole 40g

Recipes & Uses

Why Keep Tarragon in the Pantry?

A flavour unlike most other herbs
Its gentle anise-like character makes it instantly distinctive.

One of the best herbs for chicken
Especially good in creamy or mustard-based chicken sauces.

Excellent with fish and seafood
Adds aromatic flavour without overpowering delicate fish.

Made for eggs
Use in omelettes, scrambled eggs, quiche and egg salad.

Perfect in dressings and vinegar
Tarragon's flavour works particularly well with acidity.

A classic French culinary herb
Essential when you want to move beyond the usual oregano, thyme and rosemary.

What Does Tarragon Taste Like?

Tarragon is:

Sweet
Aromatic
Herbaceous
Gently anise-like

with subtle hints of:

Mint
Vanilla

Its anise character is much softer than spices such as Star Anise.

Tarragon still tastes unmistakably like an herb.

That makes it particularly useful with delicate ingredients such as:

Chicken
Fish
Eggs
Cream
Potatoes

where a much stronger herb could dominate the dish.

How to Use Tarragon

Creamy Tarragon Chicken

One of the best ways to use Tarragon.

Cook chicken breast or thighs until almost done.

Remove from the pan.

Cook shallot or onion gently.

Add:

Cream
Dijon Mustard
Black Pepper

Return the chicken.

Add Tarragon near the end.

Simmer briefly and serve.

The Tarragon lifts the richness of the cream and mustard beautifully.

Fish

Use Tarragon with:

Salmon
White fish
Prawns

alongside lemon, butter or cream.

Eggs

Add to:

Omelettes
Scrambled eggs
Frittatas
Quiche
Egg mayonnaise

Its gentle flavour works particularly well with the richness of eggs.

Potatoes

Stir into:

Potato salad
Buttered potatoes
Creamy potato dishes

alongside mustard or lemon.

Soups

Add near the end of chicken, potato or leek soup for a fresh aromatic finish.

Why Tarragon and Chicken Work So Well Together

Chicken has a mild flavour.

That means Tarragon has enough space to be noticed without competing against strongly flavoured meat.

The herb works especially well when chicken is paired with:

Cream
Mustard
Butter
Lemon

These ingredients soften Tarragon's anise-like flavour while allowing its aroma to remain distinctive.

If you've only used Tarragon occasionally, creamy chicken is one of the best places to start.

Add Tarragon Near the End

Tarragon isn't Rosemary.

It doesn't benefit from hours of cooking.

Its aromatic compounds are more delicate.

For the strongest flavour, add Tarragon:

During the final few minutes

or

Immediately before serving.

This is especially important in:

Cream sauces
Chicken dishes
Fish
Eggs

where Tarragon is meant to remain fresh and fragrant.

Tarragon & Béarnaise

Tarragon is the signature herb in classic Béarnaise sauce.

The flavour combination traditionally revolves around:

Tarragon
Vinegar
Shallot
Egg yolk
Butter

and is particularly famous with steak.

Even if you aren't making traditional Béarnaise, the combination of Tarragon + butter + acidity is worth remembering.

It works beautifully with:

Steak
Chicken
Fish
Vegetables

Tarragon vs Fennel

Both have an anise-like flavour, but they're quite different.

Choose Tarragon when you want:

• A delicate herb
• Chicken
• Fish
• Eggs
• Cream sauces
• Dressings

Choose Fennel when you want:

• A stronger sweet spice
• Pork and sausages
• Curries
• Roasted vegetables
• Whole-seed texture

Tarragon is lighter and more herbal.

Fennel is sweeter and more robust.

Tarragon vs Rosemary

Choose Tarragon for:

• Delicate dishes
• Cream sauces
• Chicken
• Fish
• Eggs
• French-style cooking

Choose Rosemary for:

• Roast lamb
• Potatoes
• Pork
• Long cooking
• Bold piney flavour

Tarragon is the delicate aromatic herb.

Rosemary is the robust roasting herb.

Make Tarragon Vinegar

Tarragon and vinegar are a classic pairing.

Add dried Tarragon to white wine vinegar.

Allow it to infuse.

Strain if desired.

Use the flavoured vinegar in:

Vinaigrettes
Potato salad
Chicken salad
Sauces

It's a simple way to keep Tarragon flavour ready for dressings.

Try It This Way

For an easy Tarragon mustard dressing, whisk together:

Olive oil
White wine vinegar or lemon juice
Dijon Mustard
Tarragon
Salt
Black Pepper

Let it stand briefly so the dried herb softens.

Use over:

• Green salads
• Chicken salad
• Potato salad
• Green beans
• Asparagus

Make Tarragon Butter

Combine softened butter with:

Tarragon
Lemon zest
Black Pepper
A little salt

Use over:

• Chicken
• Fish
• Steak
• Potatoes
• Asparagus
• Green beans

Butter is particularly good at carrying Tarragon's delicate aroma.

Tarragon with Eggs

Try adding a small amount to:

Scrambled eggs
Omelettes
Egg salad

Pair with:

Chives
Parsley

for a classic French-style herb combination.

Because eggs have such a mild flavour, even a small amount of Tarragon becomes noticeable.

Beyond Béarnaise

Once you've opened the pack, try Tarragon in:

• Creamy chicken
• Roast chicken
• Salmon
• White fish
• Prawns
• Omelettes
• Scrambled eggs
• Quiche
• Potato salad
• Chicken salad
• Green salads
• Vinaigrettes
• Tarragon vinegar
• Cream sauces
• Potato soup
• Leek soup
• Herb butter
• Asparagus
• Green beans

Tarragon is worth keeping in the pantry because it gives mild ingredients a distinctive flavour that is difficult to recreate with any other herb.