Tarragon for Delivery or Pickup

First cultivated in Siberia thousands of years ago, tarragon originates from Russia and western Asia, but most modern producers are in France. This herb grows in a shrub and is a part of the sunflower family. Tarragon comes in three varieties: French, Russian, and Mexican. The leaves of French tarragon are glossy and fragrant. You usually buy this herb in its dried form. The yellow, white, and green flowers of tarragon are also edible.

French tarragon is the standard variety found in stores. It's also the most flavorful of the three varieties. Russian Tarragon is the mildest, and the lesser-known Mexican variety (also known as Spanish tarragon, Texas tarragon, and Mexican mint marigold) is milder than the French variety but more flavorful than the Russian variety.

The uses for this herb depend on which part of the world you're in. Slovenians use it in Potica, a sweet nut roll cake. Hungarian chefs put the herb in chicken soups, and the Persian dish Sabzi Knordan is a platter of vegetables seasoned with tarragon. In Armenia, Georgia, Russia, and Ukraine, they use tarragon to make Tarkhuna, a green carbonated drink sweetened with tarragon concentrate.

Choosing fresh tarragon is all about looking at the leaves and sprigs. Healthy tarragon is a rich green. If it's wilted or the leaves are browning or yellowing, avoid it. Tarragon also comes dried in a spice container to preserve its freshness.

Dried tarragon has a much different flavor than its fresh counterpart. Fresh tarragon's flavor is more intense, so when cooking with it, be mindful of substituting one for the other. Though milder than the fresh, one teaspoon of dried tarragon will pack as much flavor as a tablespoon of fresh tarragon. The shelf life of dried tarragon is also much longer than fresh tarragon. So consider how soon you'll use the herb and how much of it you need for your dish. 

Dried tarragon is best when combined with other herbs and spices. Typically, it's used to season stews and sauces, which cook for longer than other foods. Fresh tarragon is better suited to sauces, dressings, and vinegars because the freshness imparts its flavor much better in these mediums.

Fresh tarragon is best stored in a sealed container, wrapped in a damp paper towel, and kept in the fridge. Stored like this, it will last between 10-14 days. For longer-lasting storage, wash and chop the tarragon, allow it to dry, and place it in a freezer bag. You can also freeze it in ice cube trays by freezing them in a small amount of water, which then easily transfer into a freezer bag. If properly frozen, Tarragon can last up to 6 months and still maintain its flavor. 

To prep fresh Tarragon for cooking, remove the leaves from the stem, which is rough and twiggy. Once you separate the leaves from the stems, finely chop the leaves for sauces, or keep them whole to use as a beautiful garnish on a large piece of fish. 

Preserving tarragon is as easy as hanging it to dry or using a food dehydrator to dry out the leaves and stems. You can also use the leaves to infuse oils, vinegars, aiolis, and dressings.