About Tarragon
Tarragon (Artemisia dracunculus) — called tarkhoun or tarkhun in Persian — is more commonly used in Persian cuisine than in many other culinary traditions. Its distinctive anise flavor is particularly beloved eaten fresh.
Persian vs French Tarragon
Persian/Russian Tarragon
- •Hardier, easier to grow
- •Slightly milder flavor
- •Commonly available in Iran
French Tarragon
- •More delicate, aromatic
- •Doesn't produce viable seeds
- •Preferred by some cooks
Both work well in Persian dishes.
Culinary Uses
Sabzi Khordan
One of the key herbs served fresh with Persian meals. Its distinctive flavor provides contrast to milder herbs.
Torshi
Added to preserved vegetable mixtures for its aromatic quality. Also made into tarragon-only preserves.
Egg Dishes
Excellent in kuku and omelets, where its anise flavor complements eggs beautifully.
Beverages
Tarragon syrup mixed with water makes a refreshing traditional drink.
Tarragon Drink (Sharbat-e Tarkhoun)
A beloved Persian refreshment:
- •Blend fresh tarragon with water
- •Strain
- •Add sugar to taste
- •Serve over ice
- •Sometimes colored green
Tips
- •Use fresh when possible: Dried tarragon is less aromatic
- •Add late: Heat diminishes its delicate flavor
- •Don't overdo it: Strong flavor can overwhelm
- •Pairs with: Eggs, vinegar, mild cheeses
Growing Tarragon
- •Grows easily in gardens or pots
- •Prefers well-drained soil
- •Cut back in fall
- •Divide every few years
Storage
Wrap loosely in damp paper towel, refrigerate in plastic bag. Use within a week. Can be frozen (loses some texture) or dried (loses some aroma).