herb helper 
a dictionary of 
common cooking herbs:


tarragon This subtly licorice-flavored herb, common in French cooking, has slender, pointy dark green leaves. Tarragon is commonly used in sauces, stuffings, and dressings, and can also be used to infuse vinegars and oils. It pairs well with chicken, fish, and vegetable dishes. Fresh tarragon is difficult to find in supermarkets except during the summer months, but the dried herb can be substituted during the remainder of the year. Look for French tarragon rather than Russian tarragon, which has an inferior flavor. Tarragon can be grown fairly easily from cuttings in temperate climates, but is not terribly heat-tolerant.

classic uses: bearnaise sauce

learn about another herb

x close me!

 . digsandthat.com