These broken leaves
of the tarragon plant are fragrant, bittersweet, aromatic and slightly
anise-like in taste. The leaves are mid-to-dark green in color and are
thin and needlelike in shape. Tarragon is an essential herb in
traditional French cuisine.
Tarragon is excellent in cheese spreads or mixed with butter for an
herbed butter. Use to season tarragon vinegar, bernaise sauces, salad
dressings and cream sauces. Sprinkle on chicken, fish or pork before or
after cooking. Add a dash to chicken salad or potato soup. sprinkle
over food and plate before serving for an attractive garnish.
Use 1/8 tsp. per
serving at the end of the cooking process to allow for a more delicate
flavor. Leaves may be crushed slightly before adding to foods. Because
of its pungent, distinctive flavor, use sparingly.