Lentil and Noodle Soup with Tarragon
An Erzurum household soup of whole green lentils, hand-cut egg noodles and small beef meatballs, finished with onion and tarragon butter.
The Turkish pantry
Dried Tarragon
Dried tarragon is an aromatic herb used as a seasoning. This guide covers its dried leaves.
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Kuru tarhun is dried tarragon leaf. It is a separate herb from mint, oregano and basil, even when sold beside them as a dried seasoning.
Types & forms
Dried leaf
The leaves may be crumbled or remain as narrow fragments, with some fine stems.
Fresh tarragon
Fresh sprigs contain more moisture and have a different volume; this guide covers dried leaf.
What to look for when buying
- Look for a product labeled tarragon or tarhun, rather than a mixed herb seasoning.
- Choose a closed package and check that the leaves smell aromatic, without damp clumps.
Prepare & cook
- Lightly crumble the leaves as the recipe directs so the pieces distribute through the dish.
- Add at the stage specified in the recipe.
Store it well
- Close the container after use and keep it cool and dry, away from steam and direct light. Follow the package instructions.
Substitutions depend on the dish
Fresh tarragon
Can flavor an adapted dish, but do not assume equal volumes of fresh and dried leaves.
Mint or oregano
These create different flavors. Use them only when the recipe offers that variation; they do not reproduce tarragon's aroma.
Nutrition
Verified nutrition values for this exact product and prepared form are not available.
Cook with Dried Tarragon