Tarragon: The herbal powerhouse revolutionizing your kitchen

Tarragon, also known as Artemisia dracunculus, is a secret ingredient in many dishes and is particularly prized by European chefs. It blooms from July to October and can be harvested continuously throughout the season. July and August are the optimal months for harvesting to maximize its culinary and health benefits.

Tarragon offers several health benefits. It stimulates digestive processes, making it particularly useful with heavy meals. This spice improves digestion and can help alleviate stomach ailments. Additionally, tarragon has choleretic properties, which support liver function.

Moreover, tarragon is known for its relaxing properties, which help reduce stress and tension, improve sleep quality, and facilitate falling asleep. Tarragon extracts also exhibit anti-inflammatory and bactericidal effects, and in folk medicine, the plant was used as a menstruation-stimulating agent. For medicinal purposes, tarragon can be used as an infusion, tincture, vinegar, extract, or essential oil.

Tarragon has a slightly bitter, anise-like taste. Fresh tarragon leaves retain full flavour better than dried ones. However, it is a very intense spice, so use it sparingly to avoid overpowering your dish.

What dishes benefit from tarragon? Tarragon adds a distinct flavour and aroma to cheeses, potato dishes, fish, and meats such as lamb, chicken, and pork. Fresh tarragon leaves are great for salads and soups, while dried tarragon can enhance aromatic sauces, dressings, mustards, and mayonnaises. It is also excellent for making herbal-infused vinegar and can be used to flavour desserts and drinks like lemonades.

Tarragon is an excellent addition to sauerkraut and pickled cucumbers, where it is best used fresh to avoid a bitter taste. Adding tarragon to pickled cucumbers gives them a more pronounced flavour, keeps them fresh longer, and makes them firm and crunchy. Additionally, it helps prevent holes, cracking, and rotting in the cucumbers.