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. 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 in season from May to September. Look for stems of 15-20 cm with vibrant green, slender leaves; skip yellowing leaves, woody stems and plants that are flowering, as they have less flavor. Cut the stems with scissors rather than pulling, and leave at least 5 cm of stem on the plant. Don’t be shy—tarragon regrows after cutting. The leaves are delicate, so lay them loosely in your basket. 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

Its flavor is delicate but distinct—sweet licorice with a slight peppery note. Wrap your tarragon in a damp paper towel in a plastic bag in the fridge, or put the stems in a glass of water, and it keeps 5-7 days. Rinse it just before use.

Herb Power: Tarragon Tea

This is the easiest, coziest way to use it. Steep a tablespoon of fresh tarragon leaves (rinsed, gently crushed) per cup in water of 90-95°C for 5-7 minutes. Strain, add a teaspoon of honey if you like, and sip slowly. Perfect for a quiet afternoon.

At the Dinner Table – One Bonus Recipe

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.

So go. Pick. Sip. Cook. And never let a simple herb feel boring again.