Tarragon Terrine: A Classic French Dish Explained

Tarragon is a herb that is widely used in cooking and medicine. It is a species of perennial herb in the Asteraceae family, also known as Artemisia dracunculus or estragon. Tarragon is cultivated for culinary and medicinal purposes and is commonly used in French cooking. It has a subtle licorice flavour and is commonly paired with chicken, fish, and eggs. Tarragon is also used in medicines to treat indigestion, poor appetite, nausea, vomiting after surgery, toothache, and sleep problems. When it comes to cooking, tarragon is often used in terrines, which are meat dishes that are prepared and served in a mould. For example, a chicken and ham terrine recipe by Matt Weedon pairs the dish with tarragon mayonnaise for a sensational starter. Another example is a tuna and French tarragon terrine recipe inspired by Michael Ruhlman's seafood terrine.

Tarragon's culinary uses

Tarragon is a herb with a subtle licorice flavour, also known as estragon or "the king of herbs" in France. It is a species of perennial herb in the Asteraceae family, which is widespread in the wild across much of Eurasia and North America and is cultivated for culinary and medicinal purposes.

Tarragon is commonly used in French cooking, particularly in chicken, fish, and egg dishes. It is also used in sauces such as Béarnaise and salad dressings. It is commonly paired with lemon, butter, and cream. Tarragon is one of the four fines herbes of French cooking, along with parsley, chervil, and chives.

There are several varieties of tarragon, including French, Russian, and Mexican (or Spanish) tarragon. French tarragon is the most common variety used in cooking and is considered to have the best flavour for culinary use. It is propagated by root division, as the flowers are sterile. Russian tarragon, while similar in appearance, has a stronger and more bitter taste and is often used to flavour drinks. Mexican tarragon, also known as Mexican mint marigold, has a flavour similar to French tarragon, although slightly richer, and is often used as a substitute.

Tarragon is sold both fresh and dried and is available year-round. Fresh tarragon should be used raw or added towards the end of cooking, as prolonged cooking can turn its flavour bitter. Dried tarragon, on the other hand, is added early on in recipes but will not create the same effect as fresh due to its diminished flavour.

Tarragon's medicinal uses

Tarragon, or *Artemisia dracunculus* L., is a herb with a wide variety of medicinal uses. Tarragon is low in calories and carbohydrates and contains nutrients that may be beneficial to your health. These include manganese, iron and potassium. Tarragon is also a good source of potassium and contains ingredients that can fight certain bacteria.

May help decrease blood sugar

Tarragon has been found to improve insulin sensitivity and the way the body uses glucose. In one study, an extract of Russian tarragon prevented insulin resistance, metabolic dysfunction and fat accumulation in the muscles and livers of mice. In another study, participants with impaired glucose tolerance who received 1,000mg of tarragon before breakfast and dinner experienced a decrease in total insulin secretion, helping to keep blood sugar levels balanced.

May improve sleep and regulate sleep patterns

Tarragon comes from the Artemisia group of plants, which has been used as a remedy for various health conditions, including poor sleep. In one study, Artemisia plants appeared to provide a sedative effect and help regulate sleep patterns. However, more research is needed on the use of tarragon for sleep, particularly in humans.

May increase appetite

Loss of appetite can lead to malnutrition and a decreased quality of life if left untreated. Tarragon extract has been found to decrease insulin and leptin secretion and increase body weight, suggesting that it may help increase feelings of hunger. However, these results were only found in combination with a high-fat diet, and additional research in humans is needed.

May help relieve pain

In traditional folk medicine, tarragon has been used to treat pain for a long time. Studies in mice have found that Artemisia plants may be beneficial in the treatment of pain and could be used as an alternative to traditional pain management.

May have antibacterial properties

Tarragon essential oil has been found to have an antibacterial impact on Staphylococcus aureus and E. coli, two bacteria that cause foodborne illness. Researchers concluded that tarragon may be an effective preservative in food, such as cheese.

Other potential health benefits

Tarragon may also be beneficial for heart health and may decrease inflammation. A study in mice found a significant decrease in cytokines, proteins that can play a role in inflammation, after tarragon extract consumption for 21 days.

Tarragon's flavour profile

Tarragon (Artemisia dracunculus) is a highly aromatic herb with a subtle and complex flavour profile. Its taste is often described as a combination of bitter and sweet, with a light, far-from-overwhelming, licorice base. This is accompanied by notes of vanilla, mint, pepper, and eucalyptus, setting it apart from other licorice-tasting foods like fennel. The French variety, which is the most common type used in cooking, is mild and elegant, marrying these contrasting flavours harmoniously.

The herb's flavour is reminiscent of anise due to the presence of estragole, a compound also found in smaller quantities in other herbs such as basil. While tarragon is safe to consume in food amounts, estragole has been identified as a known carcinogen and teratogen in mice. However, a European Union investigation concluded that the danger posed by estragole is minimal for human consumption.

Tarragon is widely used in French cuisine and is known as "the king of herbs" in France due to its ability to elevate a dish. It is commonly paired with chicken, fish, eggs, and cheese, and is a key ingredient in Béarnaise sauce and the classic French seasoning blend, fines herbes. The herb's delicate flavour makes it ideal for infusing dishes with a subtle licorice taste without overwhelming other ingredients.

When using tarragon in cooking, it is important to note that fresh and dried tarragon have distinct flavour profiles. Fresh tarragon has bright citrus notes and a delicate spiciness, while dried tarragon emphasises the licorice flavour, with the citrus and grassy notes diminished or absent. Fresh tarragon is preferred by many chefs as it retains the subtle and delicate characteristics that make it appealing. It is typically added towards the end of cooking to avoid bitterness, while dried tarragon is added earlier in the cooking process.

Tarragon's varieties

There are three main types of tarragon: French tarragon, Russian tarragon, and Mexican tarragon.

French tarragon (Artemisia dracunculus) is the primary type used for cooking. It is indigenous to Russia and Western Asia but is now a permanent fixture in Western cuisine, especially in France, England, and the United States. It has the purest flavor of the three varieties and is usually grown from cuttings rather than seeds. French tarragon is also the most challenging variety to grow, as it is very sensitive to its environment. It rarely flowers or sets seeds, and it dislikes hot, cold, and moist conditions. It is usually propagated by dividing the roots of existing plants.

Russian tarragon (Artemisia dracunculoides) is a hardy garden plant but is rarely used for cooking due to its inferior flavor compared to French tarragon. It is a more robust plant, growing up to 5 feet tall, and it prefers poor soils and tolerates drought and neglect. Russian tarragon is often grown indoors from seeds and then planted in the summer. While its leaves are mild and suitable for salads and cooked food, its flavor diminishes as it ages, and it is widely considered useless as a culinary herb.

Mexican tarragon (Tagetes lucida), also known as Mexican mint marigold, Texas tarragon, or winter tarragon, is not in the same genus as the other two varieties. However, it has a more robust flavor than Russian tarragon and is a better substitute for French tarragon. It has a similar flavor profile with a slightly sweeter taste. Mexican tarragon is also easier to grow than French tarragon, as it can be grown from seeds. However, it cannot be grown as a perennial in cold climates.

Tarragon's availability

Tarragon is a perennial herb, meaning it grows back every year. It is widespread in the wild across much of Eurasia and North America and is cultivated for culinary and medicinal purposes. Tarragon is available year-round and can be purchased fresh or dried.

French tarragon is the most common variety used in cooking and is not grown from seed. Instead, it is propagated by root division or stem cuttings. It is cultivated for its aromatic leaves, which are used to flavour dishes. It is known as the "king of herbs" in France, where it is an essential ingredient in Béarnaise sauce and the herb blend fines herbes.

Russian tarragon is another variety that can be grown from seed. It is far more robust and vigorous than French tarragon, tolerating poor soil, drought, and neglect. However, its flavour is much weaker, and it is widely considered useless as a culinary herb.

A third type, Spanish tarragon (also known as Mexican tarragon), is not in the same genus as French and Russian tarragon, but it is a better substitute for French tarragon than Russian tarragon. It has wider leaves and a milder, slightly sweeter flavour.

Fresh tarragon can be stored at room temperature or in the refrigerator. To store it at room temperature, place the tarragon stems in a small glass of water and leave on the counter for about a week. For longer storage, wrap the herb in a damp paper towel and place it in an airtight container in the refrigerator, where it will last for about two weeks. Fresh tarragon can also be frozen for up to five months.

Dried tarragon is available in the spice aisle of most supermarkets and online. It will keep for up to a year if stored in an airtight container in a cool, dark place. However, it is important to note that dried tarragon does not have the same fine and subtle characteristics as fresh tarragon, and many chefs prefer not to use it.

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