Summary

Our Tarragon is indispensable in classic French cooking, revealing its flavors in layers: a subtle anise note followed by a peppery high-point and finishing with a vermouth-like aftertaste. It's particularly well-suited for enhancing the flavors of fish, chicken, and vegetable dishes, and it excels when paired with wine and shallots or used to craft a fine flavored vinegar.

History

Tarragon, or Artemisia dracunculus, has a storied past that intertwines with the culinary and medicinal traditions of various cultures. This herb, often called the "king of herbs" by the French, is believed to have originated in Siberia, spreading across Europe as its virtues became known.

In France, it became a cornerstone of haute cuisine, essential in béarnaise sauce and various classical French dishes. Contrastingly, in Eastern European countries, it found its way into more rustic, hearty recipes, often paired with pickles or used to flavor robust soups and meats. This dichotomy illustrates not only the adaptability of tarragon but also how a single ingredient can weave itself into the fabric of diverse culinary landscapes.

Why We Love It

Tarragon brings a sophisticated layering of flavors that transforms a simple dish into a gourmet experience. Its anise-like quality adds a sweet, herbaceous note that is perfectly balanced by its peppery zing, providing a complex flavor profile that is hard to replicate with any other herb. Whether we're whipping up a classic French béarnaise or a simple tarragon chicken, this herb brings a touch of elegance and depth to our cooking that is simply irresistible.

The More You Know

Did you know that tarragon played a role in the creation of one of the world's most famous soft drinks? In the early 19th century, tarragon-flavored soda was a popular refreshment in the bistros of Paris, which inspired the herbal undertones found in some of today's leading soda flavors. Next time you sip on a cola, think of the Parisian streets and the herb that once quenched the thirst of its denizens.