Tarragon (Estragon)
dragon · tarragon · Artemisia dracunculus
Tarragon (Estragon): what every chef needs to know
Tarragon is one of the four fines herbes of French cuisine, alongside parsley, chives and chervil. The herb has a characteristic anise-like aroma caused by the volatile compound estragole. Two varieties exist: French tarragon (superior, milder, no flowering) and Russian tarragon (coarser in flavour, less aromatic). For professional use always the French variety. Tarragon cannot tolerate heat: always add raw or in the last 30 seconds of preparation. It is the a go-to flavouring in béarnaise and sauce vierge. In combination with chicken, fish and shellfish, tarragon acts as an aromatic enhancer that opens the flavour without dominating.
Tarragon (Estragon): preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
finely chop and pas add at the opdienen: estragol verdampt at verhitting
Estragonstengels in vinegar-wijnreductie infuseren, then strain: basis of béarnaise
soft butter mix with finely chopped estragon, citroenrasp and sea salt. freeze in rollen.
Tarragon (Estragon): HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Tarragon (Estragon): global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Season: spring–summer. Outside of season, use dried tarragon: 1 tsp dried = 1 tbsp fresh. Quality difference is noticeable in cold dishes.
Tarragon (Estragon): EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Tarragon (Estragon)
Why should tarragon not be cooked in béarnaise?
The aromatic compound estragole is volatile and evaporates above 70°C (158°F). For béarnaise, the tarragon stems are reduced together with shallots and vinegar for the base, but the freshly chopped leaves are added only after mounting. This preserves the sauce's characteristic fresh anise note.
What is the difference between French and Russian tarragon?
French tarragon (Artemisia dracunculus var. sativa) has a complex, delicate anise aroma and does not flower. Russian tarragon (var. inodora) has a coarser flavour with less estragole and does flower. The Russian variety propagates from seed; the French only via cuttings or root division. In a professional kitchen, the French variety is the only acceptable choice.
At what temperature should you store Tarragon (Estragon)?
Store Tarragon (Estragon) at 0°C to +4°C (fresh) | room temperature (dried), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Tarragon (Estragon) professionally?
The primary professional technique for Tarragon (Estragon) is fresh addition (raw) at Koud of kamertemperatuur for Direct voor serveren. Always verify core temperature with a calibrated probe thermometer.
Does Tarragon (Estragon) contain allergens?
Tarragon (Estragon) is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
When is Tarragon (Estragon) in season?
Tarragon (Estragon) is in season in Northern Europe during Apr, May, Jun, Jul, Aug, Sep. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
