Tarragon | CUESA

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Tarragon

A fragrant, leafy, and delicate herb, tarragon is similar in flavor to anise and pepper. One of the most popular herbs in French cuisine, it is often used to season poultry, fish, and egg dishes. It is one of the main herbs in Béarnaise sauce (related to Hollandaise). Although there are two distinct varieties of tarragon (French and Russian), the French variety is more popular, renowned for its delicate flavor and scent.

In Season

May, June, July, August, September, October

Recipes with Tarragon

Carrot Tzimmes

Evan Bloom, Wise Sons Deli

Leftover Tarragon Turkey Salad Sandwiches

Eric Ehler & Nick Rappoport, Luke’s Local

Tomato and Tarragon Bisque

Ani Phyo, author of Ani’s Raw Food Essentials: Recipes and Techniques for Mastering the Art of Live Food (Da Capo Lifelong Books, 2010)

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »