Tarragon

Tarragon is an aromatic herb that has been used for centuries to flavor food, medicinal remedies, and as a source of fragrance. A diverse herb, tarragon hails from the Artemesia botanical family and boasts an array of unique characteristics due to its peculiar origins. From the fragrant foliage to a temperamental growing habit, tarragon is a delicacy in the kitchen and a star ingredient in any culinary experience. Let’s explore the fascinating journey of a tarragon from seed to plate.

Tarragon’s Origins

The origin of tarragon dates back over 5000 years ago where it is believed to have originally been native to southwest Siberia and northern Iran. Through an incredible journey around the world, tarragon spread to become popular and celebrated as a seasoning delicacy in different regions. Eventually it became part of the main flavor palette in France and other parts of Europe, becoming especially popular around the turn of the 20th century when the use of fresh herbs became more commonplace.

Nowadays the majority of the world’s tarragon is grown in the Mediterranean basin, where the climate is ideal for cultivation. This aromatic herb prefers drier soils with excellent drainage and a healthy amount of sun throughout the day. Tarragon is a perennial but tends to have a short life cycle, with plants only surviving for several months before needing to be replanted.

Tarragon’s Growth

In the process of going from seed to plate, the tarragon plant needs to be carefully tended to so that it produces the rich flavors that this herb is known for. As soon as the winter frost has cleared, it’s time to start planting tarragon seeds for the coming spring season. Planting occurs in early spring, best done several weeks before the final frost date. Seeds can be planted in a pot or directly into the garden soil. Tarragon is also a moderately easy herb to propagate by division, where pieces of the parent plant can be taken and replanted.

After planting the seeds, or when replanting the herb via division, the tarragon pruning process begins. This is a vital step in the cultivation of the herb as it ensures that growth is robust and the final harvest is plentiful. The main goal is to allow enough light penetration to reach the inner layers of the foliage and ensure maximum nutrition uptake. Once established, the bushes should be pruned back annually in order to encourage more growth and eliminate any unhealthy or dead branches.

Once pruned and nurtured, the stems will start to grow and flower. After flowering, the leaves start to broaden and become tender. At this stage, these edible leaves are ready for harvesting. The pickings last up to six weeks between June and August, after which they will start to become tougher or bitter in taste. They can be picked as needed, or all at once and spread out over several meals.

Harvest and Preservation of Tarragon

For proper harvest and preservation of tarragon, each stem should be cut neatly at the base near the soil, leaving about two to three inches of the stems intact for replanting. Cut stems should then be used immediately in the kitchen, dried for future use, or frozen if needed. Freshly cut stems can be stored refrigerated for three to five days but will not store well for longer than that.

To dry tarragon, start by cutting off any bruised or soft sections from the stems. Then, strip the leaves from the stems and spread them out onto a paper towel so that the foliage is in a single layer. Place another paper towel on top and roll them together, making sure not to compress the herb. Next, hang the towel up in a warm, dry area away from direct sunlight. Allow the herb to dry for three to five days and then gently remove the dried leaves from the stems.

Frozen tarragon is ideal for preserving the herb without compromising its flavor and aroma, enabling chefs to use tarragon throughout the year even when it is not in season. To freeze, cut off all the stems and place them in freezer-safe, airtight bags. Label the bags with the date and lay them flat in the freezer. Frozen tarragon can last in the freezer for up to six months.

Tarragon’s Culinary Use

Renowned for its unique flavor, tarragon is often referred to as the king of herbs. Tarragon has a slightly sweet, anise-like flavor that is versatile and complements many dishes. It is popularly used to season foods such as fish, seafood, eggs, chicken, potatoes, salads, and sauces. It is also used to flavor herbal teas, as well as to make compound butter, vinegars, mustards, and dressings.

It is important to note that tarragon can be a strong flavor, so it should not be used in large quantities. Instead, when fresh tarragon is available, it should be used sparingly as a garnish, or infused into a recipe with other herbs or aromatics and used as the main Flavor. For dried tarragon, the flavor is more intense due to the drying process and it should be used accordingly in recipes.

Conclusion

Tarragon is an aromatic and versatile herb with a unique flavor profile that has been popularly used in culinary dishes around the world for thousands of years. As it takes quite a journey to make it from seed to plate, it’s important to note the nuances of its various stages, from planting, pruning, harvesting and preserving. But, once it reaches its final destination on a dinner plate, it will no doubt be the star, adding a delightful flavor to any dish!