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  • Writer's pictureElise

Cook Book Club: September's Herb is Tarragon!

Updated: Jan 9, 2023

Each month we will highlight a different spice or seasoning. Kits will include this spice, a recipe that highlights it, a little history on the spice or recipe, and some best practices. I'll post the recipes and information here as well, so let's get cooking! The kit has undergone an upgraded appearance and we are adding back in the monthly themed potluck. If low pandemic numbers remain the same or better, we will continue with the in-person meeting September 19th @5pm in our Adult Programming Room in addition to the spices and recipes. We are excited to bring back this element of our cookbook inspired club and the community building it will undoubtedly allow us to do.

Think of our potluck as a community-building event. Each month has a different theme/request. This month's is to bring something for a salad. You heard me. This month's theme is salad bar. The stone soup of salads. I'll provide the dressing and base greens. You provide the rest. While it is encouraged to bring something, it isn't required. We just want to get together with others who like/love food and who want to have a little more community.


History of Tarragon

Adapted primarily from MasterClass and

I know I've been waxing a little long lately, so I'll keep this short and sweet:

Though believed to have originated in Siberia or Mongolia, today there are a few different varieties around the globe. The most popular variety is that of the French Tarragon. There are a few things that differentiate it from other varieties, the primary ones being:

  1. French tarragon is the most flavorful of all the varieties.

  2. It is the most difficult and time consuming to cultivate as it rarely flowers and those that appear are sterile. It must grown through propagation (through cuttings).

According to, artemesia, tarragon's genus (the group of related plants to which tarragon belongs) is said to have been gifted from the Greek goddess Artemis to the centaur Chiron. Another interesting fact is that, though only cultivated for the past 600 years when the Mongol invasion brought tarragon to Europe, Mongols were using tarragon much earlier for use as sleep aid, breath freshener, and primary seasoning.


Main Event(s)

Tarragon Vinaigrette Variation #1

As adapted from for use by the Brown Deer Cookbook Club

Makes: 3/4 cup ● Total Time: 5 min.


  • 1/2 cup olive oil

  • 1/3 cup red wine vinegar

  • 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon

  • 1 teaspoon Dijon mustard

  • 1 garlic clove, minced

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/2 teaspoon minced chives

  • 1/2 teaspoon minced fresh parsley

  • Salad greens


  1. In a jar with a tight-fitting lid, combine the first 9 ingredients; shake well. Serve over salad greens.


2 tablespoons: 166 calories, 18g fat (2g saturated fat), 0 cholesterol, 218mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.

Tarragon Vinaigrettte #2

As adapted from for use by the Brown Deer Cookbook Club

Makes: 1 cup ● Total Time: 5 min.


  • 1 shallot, peeled and roughly chopped

  • ¾ cup extra-virgin olive oil

  • ¼ cup champagne vinegar

  • 4 teaspoons chopped fresh tarragon

  • 1 ½ teaspoons agave or honey

  • 2 teaspoons Dijon or brown deli mustard

  • ¾ teaspoon salt

  • Freshly ground pepper to taste


  1. Combine shallot, oil, vinegar, agave (or honey), tarragon, mustard, salt and pepper in a blender, mini prep or jar with an immersion blender. Puree until smooth.

  2. Serve immediately or store refrigerated in a jar up to 1 week.


2 tablespoons: 195 calories, 3 g sugar, 250 mg sodium, 21 g fat (3 g saturated fat), 5 g carbohydrates, 0 g each fiber & protein

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