Tarragon is a perennial herb with an anise-like aroma and flavor. A little goes a long way. This herb is a primary ingredient in the popular French blend Fines Herbes, and can be used too for mixing Bouquet Garni spice blends.
It is indigenous to Siberia (Russia). Cultivated extensively in France.
The Russian variety is more pungent with a little bitterness. French Tarragon is preferred because of its delicate anise-flavor taste.
Including classic sauces, like Bernaise, this herb is used extensively in French cooking.
Tarragon is good for these foods: beans, celery, cheese dishes (fondues, soufflés, quiches), chicken, duck, eggs, fish, fruits, greens, ham, lamb, mushrooms, pasta, peas, pork, rabbits, rice, salmon, seafood, soups, stuffing, tomatoes, turkey, and vegetables (e.g., asparagus, carrots, cauliflower, corn, cucumbers, potatoes, squash).
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