Delicate, aromatic, and unmistakably distinctive, tarragon is one of those herbs that can completely transform a dish with just a small handful of leaves. With its subtle notes of anise, vanilla, and citrus, fresh tarragon brings a sophisticated brightness to spring and summer cooking.

Often associated with classic French cuisine, tarragon is a key ingredient in sauces like béarnaise and in the traditional herb blend fines herbes. But this elegant herb is far more versatile than its reputation suggests. It pairs beautifully with chicken, seafood, eggs, mushrooms, potatoes, and even fruit, adding a layer of flavor that feels both fresh and refined.

Because its flavor is more delicate than many sturdier herbs, tarragon is best used thoughtfully. Added at the right moment, it can bring balance and complexity to everything from simple salads to elegant desserts.

Here’s how to choose, store, and prepare tarragon, along with five delicious ways to enjoy this fragrant herb.

Buying & Storing Cheat Sheet

DOs	DON’Ts
Choose tarragon with vibrant green leaves and firm stems	Don’t buy bunches with yellowing, wilted, or blackened leaves
Look for fresh leaves with a sweet, herbal aroma	Don’t choose tarragon that smells dull or musty
Store fresh tarragon wrapped loosely in a damp paper towel in the refrigerator	Don’t wash tarragon before storing unless you dry it completely
Place stems in water like fresh flowers for short-term storage	Don’t leave fresh tarragon exposed to air where it can quickly lose flavor
Use fresh tarragon within several days for the best flavor	Don’t substitute dried tarragon in equal amounts—its flavor is much more concentrated
Freeze chopped tarragon in butter or olive oil for longer storage	Don’t discard stems; they can add flavor to stocks, sauces, and infused vinegars

General Uses for Tarragon

Tarragon’s unique flavor makes it especially well suited for dishes that benefit from a fresh, aromatic finish. It is a classic pairing with chicken, seafood, eggs, and creamy sauces, but it also adds unexpected depth to vegetables, grains, and even desserts.

Fresh tarragon can be blended into vinaigrettes, stirred into compound butter, infused into vinegar, or added to marinades. Its slightly sweet, licorice-like flavor works particularly well with ingredients that have richness or acidity, such as butter, cream, lemon, mustard, and vinegar.

To prepare fresh tarragon, gently strip the leaves away from the woody stems before chopping. The delicate leaves can be used whole as a garnish or finely chopped and stirred into sauces, dressings, and salads.

Because tarragon’s flavor is subtle but distinctive, it’s best added toward the end of cooking when possible. Long cooking can dull its fresh aroma, so adding it near the finish helps preserve its bright herbal character.

Recipes Featuring Tarragon

Tarragon Chicken Salad

Makes 4 servings

Ingredients

• 3 cups cooked chicken, diced or shredded
• ½ cup mayonnaise
• ¼ cup plain Greek yogurt or sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh tarragon, finely chopped
• 1 celery stalk, finely diced
• 2 tablespoons finely chopped shallot
• Salt and black pepper, to taste
• Butter lettuce, croissants, or bread, for serving

Instructions

1. In a large bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, and lemon juice.
2. Stir in the tarragon, celery, and shallot.
3. Add the chicken and gently toss until evenly coated.
4. Season with salt and black pepper.
5. Refrigerate for at least 30 minutes before serving to allow the flavors to develop.
6. Serve in sandwiches, lettuce cups, or alongside a simple salad.

---

Creamy Tarragon Mushroom Pasta

Makes 4 servings

Ingredients

• 12 ounces pasta, such as fettuccine or linguine
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 12 ounces cremini mushrooms, sliced
• 3 cloves garlic, minced
• ½ cup dry white wine or vegetable broth
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 2 tablespoons fresh tarragon, chopped
• Salt and black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water before draining.
2. Heat olive oil and butter in a large skillet over medium heat.
3. Add mushrooms and cook until golden and softened, about 6–8 minutes.
4. Add garlic and cook for 30 seconds until fragrant.
5. Pour in wine or broth and simmer until slightly reduced.
6. Stir in cream and Parmesan cheese. Cook until the sauce thickens slightly.
7. Add pasta and toss to coat, adding reserved pasta water as needed.
8. Stir in tarragon and season with salt and pepper.
9. Serve immediately with additional Parmesan if desired.

---

Tarragon Lemon Butter Salmon

Makes 4 servings

Ingredients

• 4 salmon fillets
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 4 tablespoons unsalted butter
• 2 tablespoons fresh tarragon, chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• Lemon slices, for serving

Instructions

1. Preheat oven to 400°F.
2. Pat salmon dry and season with salt and pepper.
3. Heat olive oil in an oven-safe skillet over medium-high heat.
4. Sear salmon skin-side down for 3–4 minutes.
5. Transfer skillet to the oven and bake for 6–8 minutes, until salmon flakes easily.
6. Meanwhile, melt butter in a small saucepan over low heat.
7. Stir in tarragon, lemon juice, and lemon zest.
8. Spoon the lemon tarragon butter over the salmon before serving.
9. Garnish with lemon slices.

---

Potato Salad with Tarragon Vinaigrette

Makes 6 servings

Ingredients

• 2 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons white wine vinegar
• 1 teaspoon honey
• 3 tablespoons fresh tarragon, chopped
• 2 tablespoons fresh parsley, chopped
• 1 small shallot, finely minced
• Salt and black pepper, to taste

Instructions

1. Place potatoes in a large pot and cover with salted water.
2. Bring to a boil and cook until tender, about 12–15 minutes.
3. Drain and allow potatoes to cool slightly.
4. In a small bowl, whisk together olive oil, Dijon mustard, vinegar, honey, shallot, salt, and pepper.
5. Toss warm potatoes with the vinaigrette.
6. Add tarragon and parsley, gently mixing to combine.
7. Serve warm or at room temperature.

---

Strawberry Tarragon Sorbet

Makes 6 servings

Ingredients

• 4 cups fresh strawberries, hulled
• ¾ cup granulated sugar
• ½ cup water
• ¼ cup fresh tarragon leaves
• 2 tablespoons fresh lemon juice
• Pinch of salt

Instructions

1. Combine sugar, water, and tarragon in a small saucepan.
2. Bring to a simmer and cook for 5 minutes.
3. Remove from heat and let steep for 20 minutes.
4. Strain out the tarragon and cool the syrup completely.
5. Blend strawberries, infused syrup, lemon juice, and salt until smooth.
6. Chill the mixture thoroughly.
7. Churn in an ice cream maker according to manufacturer instructions.
8. Freeze until firm enough to scoop.

---

Tarragon may not be as commonly used as basil, parsley, or rosemary, but its distinctive flavor makes it one of the most rewarding herbs to keep on hand. A small amount can bring brightness and sophistication to simple ingredients, whether it’s folded into chicken salad, paired with seafood, or used to create an unexpected summer dessert.

As fresh herbs reach their peak during the warmer months, take the opportunity to experiment with tarragon in new ways. Its delicate sweetness and aromatic character make it a perfect addition to seasonal cooking.