Tarragon is an aromatic and culinary herb, a perennial evergreen from the aster family. It produces elongated, thick leaves with a distinctive fragrance, harvested primarily for various culinary uses (salads, seasonings, sauces, omelettes, fresh cheeses, poultry, fish, olive oil, mustard, etc.).
The leaves offer, in fact, an aniseed flavour, much more aromatic when fresh. However, these leaves can only be kept for a few days in the fridge's vegetable drawer, and the plant dislikes harsh winter cold or waterlogged soil. Once the leaves are harvested and the growing season ends, it's best to find a way to preserve them to enjoy their aromatic flavours and benefits year-round.
From harvest to kitchen use, discover in this tutorial all our tips for drying tarragon!
When and how to harvest tarragon?
During the growing season, from July until the first frosts, tarragon leaves can be harvested as needed. Only tarragon grown in pots and overwintered indoors can be harvested year-round. Here, we harvest both leaves and young shoots, even when flowering. They are best used fresh to retain their full flavour.
Tarragon ©yves Tennevin - Flickr
In the first year of tarragon cultivation, it's best to cut all leaves by late May. In the second year, harvest half the foliage in late May and the other half in late August. Similarly, don’t hesitate to harvest all leaves before they spoil, around October.
It’s difficult to use all the harvested leaves quickly. Drying them before storing in an airtight jar is the best solution for later use.
How to dry tarragon?
There are two main methods for drying tarragon leaves. The first is the most natural and commonly used—air-drying. The second involves using a microwave to speed up the process, ideal if you're short on time.
How to air-dry tarragon?
Once fresh tarragon leaves are picked, let them dry naturally in the open air so they dehydrate gradually.
1. Choose a drying spot away from direct sunlight, preferably dark, dry, and well-ventilated.
2. Use a damp cloth to gently clean the leaves without rinsing them under water.
3. Gather leafy stems into small bunches and tie them with kitchen string or elastic bands.
4. Hang the tarragon bunches upside down and leave them to dry for a week.
5. Once fully dry, chop the leaves and store them in an airtight jar, keeping them away from light for up to a year.
Tarragon ©Tim Dorr | Sage, tarragon and curry ©cosmic_jet - Flickr
How to dry tarragon in the microwave?
If you can’t wait a week for natural drying, you can opt for the quick method. This takes just a minute, but follow these steps carefully.
1. Remove the stems, keeping only the tarragon leaves.
2. As with the first method, clean the leaves with a damp cloth.
3. Once done, pat them dry with a clean, dry cloth.
4. Layer the tarragon between two paper towels and place them on the microwave’s glass turntable. Microwave for 60 seconds.
5. Open the microwave door to release moisture and check the leaves. If they aren’t crisp enough, microwave for another 20 seconds. Total drying time should never exceed 3 minutes.
6. Once done, chop the leaves and store them in an airtight jar. Avoid packing them too tightly, and use within a year.
© Christopher Paquette - Flickr
How to use dried tarragon?
Like many other herbs, dried tarragon can easily flavour a variety of dishes. Though heat-resistant, it’s best added at the end of cooking to preserve its taste and properties—especially important since drying already reduces its intensity.
Dried tarragon and fish
Tarragon has a subtly aniseed and peppery flavour, making it a perfect match for seafood:
- Fish
- Shellfish
- Molluscs...
It works particularly well in fish en papillote, enhancing the dish with its aniseed notes.
Dried tarragon and poultry
Dried tarragon pairs beautifully with poultry, especially chicken, as well as eggs. It’s often used to season stuffing for roast birds.
Tarragon chicken salad ©Tim Dorr - Flickr
Dried tarragon in sauces
Tarragon adds a fresh, peppery kick to sauces. Stir it into tomato coulis, Bolognese, or rémoulade; mix it with crème fraîche; or use it in gribiche, tartare, ravigote, and béarnaise sauces.
Other culinary uses for dried tarragon
Sprinkle dried tarragon sparingly over vegetables for subtle flavouring. Use it similarly to infuse mustard or pickles. Add a pinch to salads or sprinkle over appetiser toasts (always in moderation).
Ultimately, tarragon suits almost any savoury dish—just avoid desserts and sweet preparations.
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