French tarragon is the key tarragon type to use if you are into cooking.

If you’ve been to France (or in a French restaurant) you will have seen béarnaise sauce on many menus – which is essentially the tarragon sauce pictured.

It is one of the most important herbs in French cooking & recipes and the one we always recommend..

It has a very delicate aromatic flavour.

Slightly weaker flavour than French tarragon but has a hint of aniseed.

Which is why it’s ideal for Mexican and Texan recipes.

For example recipes like the Texas Tarragon Tuna Salad shown on the right.

Please note that if you want to buy some then it can also be known as Spanish tarragon, Mexican mint marigold, Texas tarragon or winter tarragon.

This is a very easy tarragon to grow & can look very nice in a garden. Which is why you will often see it in garden centres.

It has a similar but much weaker flavour then French tarragon – if you use it for cooking then use it the same way as French tarragon but add 3 to 4x as much.

It is pictured on the right, it’s leaves tend to be much more greener than French tarragon.

If you look at our tarragon recipes you might notice than in almost all of them we tend to use 2 tablespoons of chopped tarragon leaves.

If the recipe you are cooking uses dried ingredients than it usually mentions teaspoons of dried tarragon.

As a rough ‘tule of thumb’ one teaspoon of dried tarragon will be the same as one tablespoon.

However….. please note that fresh tarragon does tend to have more flavour then dried tarragon.

• For more information have a look at the
• example tarragon recipes