Exploring the Culinary Uses of Tarragon: A Hidden Gem in Cooking

Among the herbs that flourish in spring, tarragon is one of my top favorites. Traditionally associated with chicken dishes, this herb truly deserves a broader culinary spotlight. The vibrant, sweet anise flavor of tarragon pairs wonderfully with seafood and can elevate a variety of vegetables, including tomatoes, green beans, and potatoes. Interestingly, it also shines in desserts, as seen in the delightful olive oil ice cream recipe.

Shellfish and anise flavors blend seamlessly, and although herbs like chervil and fennel work nicely, I find tarragon’s creamy grassiness particularly appealing. While linguine is the classic pasta to accompany crab, seeking out alternative long pasta shapes with wavy edges, like mafaldine, can enhance the sauce’s adherence.

Servings: 4

Ingredients

• 400g linguine or similar long pasta
• 1 tbsp olive oil
• 2 garlic cloves, finely minced
• Zest and juice of 2 lemons
• 200g brown crabmeat
• A handful of fresh tarragon leaves, coarsely chopped
• 200g white crabmeat
• A generous pinch of chili flakes

Instructions

1. In a large pot of salted boiling water, cook the pasta until it reaches an al dente texture.

2. While the pasta cooks, heat olive oil in a frying pan over medium-low heat. Add minced garlic and sauté for about one minute, ensuring it does not brown. Stir in half the lemon zest along with the juice, then add the brown crabmeat.

3. Once the pasta is done, drain it while reserving a few spoonfuls of the cooking water. Combine half the tarragon with the sauce in the frying pan, adding a splash of reserved water to create a simmer. Gently stir in the white crabmeat to warm it through. Incorporate the pasta, seasoning to taste, and divide the dish among bowls. Top with remaining chili flakes, lemon zest, and tarragon. Serve hot.

Tarragon Gimlet

Herb-infused syrups are fantastic to keep on hand for mixing cocktails and mocktails. The preparation is straightforward regardless of the herb used. In a bowl, mix 300g sugar with 300ml boiling water until dissolved. Add a generous handful of tarragon and let it steep for about 45 minutes. Strain the mixture, discard the herb, and store the syrup in the refrigerator. It can last for several weeks, or even months.

I sometimes enjoy this with gin, but when I prefer a milder drink, diluting it with tonic works beautifully.

Yield: 1 serving

Ingredients

• 60ml vodka
• 30ml freshly squeezed lime juice
• 25ml tarragon syrup (from above)
• A thin slice of lime for garnish

Instructions

1. Combine all ingredients except the lime slice in a cocktail shaker filled with ice. Shake well and strain into a glass. Garnish with the lime slice on the rim and enjoy.

Potato, Egg, and Watercress Salad with Tarragon

Tarragon works beautifully with eggs, potatoes, and radishes, showcasing its versatility in this dish. The recipe is flexible; consider swapping tarragon for coriander or basil, and it’s also delightful with chopped watercress mixed in.

Servings: 4

Ingredients

• 800g new potatoes, quartered
• 150g mayonnaise
• 2 tbsp Dijon mustard
• 1 shallot, finely chopped
• 2 celery sticks, finely chopped (leaves reserved)
• A handful of tarragon leaves, finely chopped
• 2 tbsp cider vinegar
• 2 hard-boiled eggs, chopped
• 6 radishes, thinly sliced
• A handful of chives, roughly chopped
• 6 cornichons or pickles, finely chopped
• 1 bunch watercress
• Olive oil

Instructions

1. Begin by placing the potatoes in a large pot of cold water, bringing it to a boil and cooking until just tender. Drain and transfer to a mixing bowl, allowing them to cool slightly.

2. In another bowl, whisk together mayonnaise, mustard, shallot, celery, tarragon, and cider vinegar, ensuring to season with salt and pepper.

3. Gently mix the dressing into the warm potatoes to coat them evenly. Top with chopped egg, radishes, chives, cornichons, and celery leaves. Add a generous amount of black pepper and serve alongside watercress drizzled with a little olive oil.

Tarragon and Olive Oil Ice Cream

This sophisticated dessert highlights the sweet grassy notes of tarragon. It’s best prepared using a high-quality, fruity olive oil instead of a peppery variety.

Yield: Approximately 900ml

Ingredients

• 250ml double cream
• 300ml whole milk
• 1 bunch tarragon, with half the leaves stripped
• 6 large egg yolks
• 140g sugar
• 120ml extra-virgin olive oil

Instructions

1. Combine cream and milk in a saucepan with the half bunch of tarragon (unstripped), heating gently until just at a simmer.

2. In a blender, combine the yolks, sugar, and stripped tarragon leaves, blending on low before ramping up briefly. Gradually add the olive oil and a pinch of salt, blending until smooth.

3. Strain the warm cream mixture into a jug, discarding the tarragon. With the blender on low, slowly pour the milk into the yolk mixture. Once fully blended, return the mixture to the saucepan and gently heat while whisking until it slightly thickens. Allow to cool before chilling.

4. If you have an ice cream maker, churn the mixture; otherwise, freeze it in a plastic tub for a few hours. To achieve a smooth texture, blend it briefly before refreezing. Let it sit out for 20 minutes before serving to make scooping easier.