Green Door Hospitality

Adventures in Everyday Entertaining

Ingredient Spotlight: Tarragon


Tarragon is quickly becoming one of my favorite herbs to cook with!  It’s the perfect compliment to egg and cheese dishes, as well as soups and poultry.  The most common variety, and the most popular for using in culinary dishes, is French tarragon.  (Tarragon is one of the herbs used in the French seasoning, herbes de provençe).  It has flavor that is similar to anise.  Because of the dominate flavor of tarragon, you want to be careful what other herbs and seasonings you pair it with (so that they don’t compete with one another).  Fresh tarragon is best but if using dried tarragon, keep in mind the ratio of 1 Tbs fresh equals 1 tsp dried.  Heat intensifies the flavor of tarragon and will allow the herb to “open up”.

Below are some great dishes from Green Door Hospitality that include Tarragon.  Simply click on the image to be taken to recipe!

Roasted Cauliflower Soup with Tarragon

Hollandaise Asparagus Tart

Flat Iron Steak with Tarragon Sauce

Fried Deviled Eggs

Red Potatoes with Roasted Garlic Vinaigrette

Cold-Fashioned Potato Salad


13 comments on “Ingredient Spotlight: Tarragon

  1. Sarah
    May 30, 2013

    I don’t think I’ve ever used tarragon! I’ll have to experiment some more. Where do you buy your tarragon?

    • Green Door Hospitality
      May 30, 2013

      I buy it at the grocery store — specifically Sprouts Market. Most grocery stores have an herbs area of the produce section. A lot of times they will be in little plastic containers. Look for good, green leaves (brown equals bad). Starting next year I will be growing it in our gardens so we always have it on hand.
      If you are looking to start experimenting with it, I recommend starting with the Fried Deviled Eggs recipe I have pictured. They are AMAZING. 😉

      • Sarah
        May 30, 2013

        Thanks for the info Kenley! Unfortunately we don’t have a Sprouts out here (oh how I miss Sprouts!) but I’m sure I can find it at one of the other markets around here. Looking forward to trying it. 🙂

      • Green Door Hospitality
        June 4, 2013

        Yeah..I love our sprouts too.
        Let me know if you end up making something with tarragon in it, Sarah. 🙂

  2. Cloches & Lavender
    May 30, 2013

    I never really knew what to use with tarragon. Thanks for this post, Kenley.


  3. apuginthekitchen
    May 30, 2013

    I love tarragon, it is so versatile. Bernaise sauce on steak, tarragon in a chicken salad. All of the recipes listed above sound delicious. I have never thought to add to potato salad, what a great idea. Next time I make it I will try that.

    • Green Door Hospitality
      June 4, 2013

      Yeah, I really loved when I discovered that potato salad recipe and Alton Brown used tarragon. I have found that I really love it with potatoes. 🙂

  4. kalamitykelli
    May 30, 2013

    Tarragon is one of my faves!! Love it with chicken. Changing the way I follow you to Bloglovin’ – I like it so much better so in case it looks like I stopped following, I haven’t!

    • Green Door Hospitality
      June 4, 2013

      Oh it is so great with chicken!
      Thanks for the heads up — I really enjoy using Bloglovin’ as well.

  5. Pingback: Week In Review: Muppet Mythbusters, Craft Beers, and Grocery Store Wars | Green Door Hospitality

  6. I’m never quite sure what to do with tarragon- sometimes I use it in place of oregano, but it has a “sharper” flavor to me. The flank steak recipe looks scrumptious! I’m throwing some tarragon in my scrambled eggs with goat cheese this AM. You’ve inspired me! 🙂

    • Green Door Hospitality
      June 4, 2013

      Yeah…I tend not to substitute oregano with tarragon. Too different of flavors in my book. So, unless the point of the substitution is to get a different effect, different flavor…
      Now — putting it in eggs with goat cheese — that sounds like heaven! 🙂

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