Tarragon: fine herb for sauces and more

Tarragon is one of the few spices used in the German area that was not used by the Romans. Its origin is rather assumed in China, from where it came to the Arab world in the late Middle Ages to Italy.

In French cuisine tarragon is part of the fines herbes known spice mixture; In addition to tarragon, these include parsley, chives and chervil.

For us tarragon is mainly used for meat and fish dishes; However, the most prominent tarragon-based sauce is undoubtedly the Béarnaise sauce. We show you how to plant tarragon and what you can do with it.

Add tarragon

Tarragon - Content Summary:

  • Plant tarragon
  • Tarragon sauce: cooking with tarragon
  • Sauce Béarnaise: The tarragon classic

Plant tarragon

Tarragon needs, like any herb, slightly moist, loose soil and a sunny stand to grow. Tarragon is traditionally divided into two types:

Russian tarragon

withstands temperatures down to -10° C and can actually be planted everywhere in Germany and Europe. Because of its robustness, it is the most common tarragon strain; However, it contains comparatively little tarragon flavor. He even produces seeds that can be sown for other plants

French / German tarragon

however, it is comparatively complicated: it is not hardy and barren; i.e. he can not multiply on his own. In contrast to the Russian tarragon, the French, however, much more aromatic and is therefore particularly appreciated in the French cuisine.

Tarragon sauce: cooking with tarragon

Tarragon: fine herb for sauces and more: tarragon

Tarragon: fine herb for sauces and more: tarragon

Tarragon goes well with meat dishes; especially red meat of game and beef harmonizes perfectly with the strong, own taste of the herb. Tarragon sauces are therefore known in many variations, such as beef roulades, rabbit roast, lamb and many other meat variations.

For salad lovers, there is now a fairly abundant range of tarragon-flavored vinegar and oil to buy.

A classic of fine cuisine with tarragon is and remains the Béarnaise sauce, This is briefly presented here:

Sauce Béarnaise: The tarragon classic


Sauce Béarnaise Ingredients:

  • 1 tarragon branch
  • 100 ml of dry white wine
  • 1 tablespoon of vinegar
  • a knife-tip of broth
  • 1 very finely chopped shallot
  • 6 peppercorns, mortared
  • 1 teaspoon chervil, finely chopped
  • 1 teaspoon of tarragon, fresh, finely chopped
  • 100 g butter, cold and cut into pieces
  • two egg yolks
  • Salt pepper


Put the white wine, the vinegar, the tarragon twig, the peppercorns, the shallot and the top of the meat broth into a saucepan, boil them down and reduce the liquid very much until only the bottom of the pot is covered.

Now pour the broth through a sieve, put it into a small pan and stir the two egg yolks on a very low heat with a whisk until the sauce begins to clot. Then add the butter piece by piece. Now the remaining herbs are added, seasoned with salt and pepper and - bon appetit!

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