Season Eleven, Episode Seven. Roots and Shoots
Explore tarragon, the elegant herb with a gentle licorice note that shines in classic French cooking.
The complete script for this episode, with the two hosts, in eleven parts.
Amiyah: Hey guys, hope y'all having a good day. How is y'all today?
Poke: Living the gold leaf life. You good, Amiyah?
Amiyah: Could not be better, let us get into it.
Amiyah: All right, let's spin the wheel and see what we have today.
Poke: boom. Tarragon!
Amiyah: The wheel spun to tarragon, the elegant herb with a gentle licorice note. The hosts explored a fragrant favorite of classic French cooking.
Poke: Tarragon. Honestly a solid spin. Let us dig in.
Amiyah: Let us go back in time. What is the story of tarragon?
Poke: Tarragon has been grown for centuries across Europe and Asia, prized in cooking and once used as a soothing herb. It became a signature flavor of French cuisine.
Amiyah: Wait, really?
Poke: Known as one of the fine herbs of France, tarragon brings a refined, aromatic touch to many beloved dishes.
Amiyah: What are the facts that are going to blow my mind today?
Poke: Tarragon has a soft licorice or anise like flavor.
Amiyah: I did not know that at all.
Poke: French tarragon is the type prized by cooks.
Amiyah: That tracks.
Poke: It is one of the classic fine herbs of French cooking.
Amiyah: Wait, really?
Poke: The leaves are best added near the end of cooking.
Amiyah: Break down the different types for me.
Poke: Tarragon comes in a few types of differing strength.
Amiyah: I am listening.
Poke: French tarragon has the finest, sweetest flavor.
Amiyah: Russian tarragon is hardier but milder.
Poke: That tracks.
Amiyah: Mexican tarragon has a similar anise note and bright flowers.
Amiyah: Take me around the globe with this one.
Poke: In France, tarragon flavors the classic sauce bearnaise.
Amiyah: Okay, that is so good to know.
Poke: In Iran, tarragon is enjoyed fresh in herb platters.
Amiyah: I did not know that at all.
Poke: In Eastern Europe, tarragon flavors a bright green soda.
Amiyah: That tracks.
Poke: Around the world, tarragon pairs beautifully with chicken and eggs.
Amiyah: Let us bust a myth. What have we got?
Poke: A lot of people think some think tarragon tastes just like black licorice candy.
Amiyah: Oh, I love that.
Poke: Here is the truth. Tarragon has only a gentle anise hint. It is fresh and herbal, far softer and more delicate than strong licorice candy.
Poke: We have a Fan Question of the Week. Here it is.
Poke: When should you add tarragon to a dish?
Amiyah: Love this question.
Amiyah: Tarragon is delicate, so it is best stirred in near the end of cooking to keep its bright, gentle flavor.
Amiyah: Alright, real talk. Here is what I actually think.
Amiyah: Not my usual pick, but I respect it, and I would give it a fair shot.
Poke: Okay okay, fair, I will allow it.
Amiyah: Amiyah loves tarragon whipped into a soft herb butter.
Poke: Poke prefers it sprinkled fresh over warm vegetables.
Poke: See, this is why people tune in, the strong opinions.
Amiyah: Time for the Fun Fact Lightning Round.
Amiyah: Tarragon is one of the French fine herbs.
Poke: It has a soft licorice aroma.
Amiyah: French tarragon is the cooking favorite.
Poke: It pairs perfectly with eggs and chicken.
Amiyah: So what did we take away from this one?
Poke: The hosts learned that tarragon is an elegant herb with a gentle licorice note, a signature of French cooking that adds a refined, aromatic touch to classic dishes.
Amiyah: Let us close it out with something delicious.
Poke: Today we are making Tarragon Butter. The full ingredients and steps are right below.
Amiyah: Thanks for spinning with us. Spin It. Learn It. Love It.™
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