Dried Tarragon

Dried Tarragon – Artemisia dracunculus is a refined culinary herb with a distinctive bittersweet aroma reminiscent of anise, fennel, and fresh green leaves. It is particularly associated with French cuisine, where it is used to add an elegant aromatic intensity without overpowering the other ingredients.

Dried Tarragon – Artemisia dracunculus

Tarragon belongs to the Asteraceae family and the genus Artemisia. Its delicate leaves are dried and become brittle, with shades ranging from green to olive green. Its aroma is subtler than that of the fresh herb, but remains distinctive when the product is stored properly.

How to use it in cooking

It is used with chicken, fish, eggs, potatoes, vegetables, vinaigrettes, mustard, and creamy sauces. It is a classic ingredient in sauce béarnaise and pairs very well with vinegar. Because its aroma is distinctive, it is best to add it gradually.

Dried tarragon and other Artemisia

Although it belongs to the same genus as Dried Wormwood, their culinary profiles and uses are entirely different. The precise species name therefore matters.

A little Spices Bazaar secret

Lightly rub the dried tarragon between your fingers just before adding it. In sauces and vinaigrettes, let it rehydrate for a few minutes so its aroma can fully develop.

Storage and precautions

Store tightly sealed in a cool, dry, dark place. For ordinary culinary use, follow the recipe and avoid using too much.

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