Often used in French cooking this herb has long, soft green leaves and a distinctive aniseed flavor. A perfect match with chicken, it can also be used to flavor oil and vinegar. The French adopted this unique herb and this catapulted into culinary prominence. Although you will find the herb used sparingly in other cultures the French have raised its use to a new level. In Prussia you will find it primarily used in salads and meats.
|Common Uses||Season chicken, fish and egg dishes. Sauces such as béarnaise or hollandaise. flavoring vinegar, pickles, preparing mustard, and to a limited extent for flavoring of soups, salads, meat dishes, certain cheeses and vegetables. Mix with Dijon Mustard, Olive Oil and White Wine Vinegar for salad dressing.|
|History||This herb has been used in culinary endeavors in France for over 800 years. Tarragon originated in southern Europe and now can be found in Asia, and the western United States.|