Ah, tarragon. That elegant, aniseedy little leaf that thinks it’s a little bit French and a little bit fancy. But here’s the secret: you can grab it yourself, right out of the Dutch soil, on several pick-your-own farms across the Netherlands. No passport required. Just a pair of scissors, a sunny afternoon, and a willingness to smell like a licorice dream.
The Picking Party
Grab a basket and a friend (or a grumpy teenager, we don’t judge) and head to a farm that lets you harvest your own herbs. Tarragon is a polite plant—it doesn’t fight back. Look for stems with vibrant green, slender leaves. Give them a gentle sniff; if it whispers “I would go well with chicken or a butter sauce,” you’ve found your match. Snip the top 10-15 cm of the stems. Don’t be shy—harvesting encourages more growth. By the end, your fingers will smell like a fancy kitchen, and your basket will look like a tiny bouquet of green perfume.
Now What? You’ve Got a Herbal Stash
Tarragon is a herb, so we’re skipping the fruit wedding cake and jumping straight into tea and cooking. Its flavor is delicate but distinct—light licorice, a hint of mint, and a certain je ne sais quoi that makes everything taste like you spent three hours in the kitchen when you actually spent three minutes.
Herb Power: Tarragon Tea
This is the easiest, coziest way to use it. Steep a small handful of fresh tarragon leaves (rinsed, gently crushed) in boiling water for 5-7 minutes. Strain, add a teaspoon of honey, and sip slowly. It’s calming, aromatic, and feels like a hug from a French forest. Perfect for a quiet afternoon or when you need to pretend you’re at a spa.
At the Dinner Table – One Bonus Recipe (Because Tarragon Deserves a Star)
Since you asked for one additional recipe for tea, here it is. But truthfully, tarragon loves to be cooked, so here’s a classic French twist you’ll use again and again: Tarragon Butter.
Recipe:
- 100g unsalted butter, softened
- 2 tablespoons fresh tarragon, finely chopped
- 1 small garlic clove, minced
- 1 teaspoon lemon juice
- Salt and pepper to taste
Mix it all together. Roll it in parchment paper into a log. Chill. Use a slice on grilled steak, fish, mashed potatoes, or steamed vegetables. It’s a five-minute masterpiece that makes everything taste like a restaurant.
For the Flower-Lovers Among Us
Tarragon flowers are tiny, pale greenish-yellow, and not the showy type. But they still work beautifully in decoration. Sprinkle a few sprigs (with flowers) into a vase of wildflowers for a subtle contrast, or lay them flat to dry and incorporate into a wreath or a minimalist table runner. The scent will linger gently—like a secret sniff of summer.
So go. Pick. Sip. Cook. And never let a simple herb feel boring again.