Tarragon
Estragón in Spanish
Tarragon is an herb that has a licorice-like flavor. It is used to flavor many dishes, such as chicken, fish, and salads. Tarragon pairs well with other herbs, such as basil, thyme, and rosemary. It can also be paired with fruits, such as strawberries, and vegetables, such as tomatoes.
See what combines with both.
What combines with tarragon
Made for each other
Reliable matches
Also good with
- Anise
- Anise hyssop
- Apples
- Apricots
- Arborio or carnaroli rice
- Artichokes
- Asparagus
- Avocados
- Basil
- Bay leaf
- Beef
- Bibb lettuce
- Black bass
- Black pepper
- Black truffles
- Bok choy
- Broccoli
- Butternut squash
- Cabbage
- Cannellini beans
- Cantaloupe
- Capers
- Cauliflower
- Cheeks beef
- Chops lamb
- Clams
- Cod
- Corn
- Cream
- Crème fraîche
- Cucumbers
- Cured salmon
- Dill
- Eggs and eggbased dishes
- Fennel
- Fennel seeds
- Fiddlehead ferns
- Fines herbes
- Flageolet beans
- Freshness
- Frisée
- Game
- Garlic
- Ginger
- Greens
- Halibut
- Ham
- Hard-boiled eggs
- Honeydew
- Jerusalem artichokes
- Latin american cuisine
- Lentils
- Lettuces
- Loin veal
- Lovage
- Marjoram
- Melon/muskmelons
- Mint
- Monkfish
- Mussels
- Mustard
- New potatoes
- Olive oil
- Onions
- Oysters
- Paprika
- Parsnips
- Pasta
- Peaches
- Peanuts and peanut butter
- Peas
- Pheasant
- Pork
- Rabbit
- Radishes
- Romaine lettuce
- Russian cuisine
- Rutabagas
- Salmon
- Salsify
- Savory
- Scallops
- Sea bass
- Short ribs beef
- Shrimp
- Skate
- Smoked salmon
- Snap peas
- Snapper
- Sorrel
- Soy sauce
- Squid
- Steak beef
- Summer squash
- Sweet potatoes
- Tenderloin pork
- Tenderloin veal
- Thyme
- Turbot
- Turkey
- Veal
- Vegetables
- Watercress
- White asparagus
- White beans
- Zucchini