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herb helper a dictionary of common cooking herbs: tarragon 
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 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 |
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