This Flavorful Herb Will Revolutionize Your Desserts

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Many adventurous bakers are discovering the potential of herbs in their desserts, experimenting with flavors ranging from lemon basil to olive oil combined with thyme. One herb that stands out for its elegance and subtlety is tarragon. While commonly seen in savory recipes, such as chicken pot pie, tarragon offers a delicate anise flavor, appealing even to those who might shy away from strong licorice notes, finishing with a soft, almost vanilla-like warmth. Unlike more assertive herbs like rosemary or basil, tarragon gracefully enhances dishes, contributing depth without dominance, much like a well-mannered guest at a gathering.

To fully appreciate tarragon’s gentle flavor, it is important to use it in appropriate quantities or alongside other mild ingredients. While it is a staple in many savory preparations, its sweet anise undertones are also beautifully suited for desserts, including strawberry shortcake and tarragon-infused ice cream. Below are some tips on sourcing and utilizing this versatile herb.

The best tarragon for desserts

Fresh tarragon is commonly available in most grocery stores alongside various fresh herbs, and it can often be found at farmers markets between May and October. Additionally, tarragon is a straightforward herb to cultivate in either containers or small garden beds, with many local nurseries offering seedlings for budding gardeners.

The most popular variety found in stores is French tarragon, known for its well-balanced flavor profile. While Mexican or Spanish tarragon can provide a more pronounced anise taste and is also quite enjoyable, it is advisable to steer clear of Russian tarragon due to its potentially bitter flavor.

If fresh tarragon is unavailable, dried versions can be used but tend to be much milder. It is generally best to reserve dried tarragon for savory dishes since it lacks the complex flavors present in the fresh herb.

How to use tarragon in desserts

One delightful pairing worth trying is strawberries and tarragon, which was first introduced to me in an Italian sorbet. This inspired me to create a tarragon ice cream with a refreshing strawberry swirl, where the cream softens the herb’s intensity while the strawberries add brightness and tartness. For those hesitant about the flavor combination, a simple method is to chop a tablespoon of tarragon and mix it with two tablespoons of sugar, using this blend to macerate strawberries for a strawberry shortcake. This addition of tarragon can elevate the dish from basic to extraordinary. Other fruits, such as raspberries, apples, and pears, also complement tarragon beautifully.

Tarragon can be utilized to infuse whipped cream, the base for custards or pastry creams, and even caramel. To infuse dairy, gently heat the cream or milk and then introduce the tarragon. After covering and allowing it to steep for a couple of hours, strain the mixture. For a robust tarragon ice cream, blanch fresh tarragon for just a few seconds in boiling water to preserve its vivid green color and then incorporate it into simmering dairy. Blending the tarragon into the mixture using an immersion blender can further enrich the ice cream base. Again, allow it to infuse before straining out any leftover bits.

For a simple tarragon whipped cream, combine chopped tarragon with sugar before mixing in the cream and whipping it until fluffy. When baking, incorporate finely chopped tarragon into your batter or filling, and remember to taste throughout the process, as the intensity of flavor may vary based on the type and age of the tarragon.

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