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tarragon

An essential part of French cooking, Tarragon is part of the fines herbes mix (along with chives, parsley, and chervil). The leaves of this herb are used in classic French sauces, egg dishes, flavored butters and creamed cheeses, soups and in poultry dishes. A popular use is in Tarragon Vinegar, made by adding a sprig of Tarragon to a sterile bottle and covering with boiling white wine vinegar.

Fresh leaves are preferred, and store well in a plastic baggie kept in the freezer.

There are two types of Tarragon, "French" and "Russian." Because it is more savory with a light anise-like flavor, "French" tarragon is more highly sought. Oddly enough both "French" and "Russian" Tarragon originated in Russia.

High in vitamins A and C, the leaves from this herb are believed to help stimulate the appetite and a tea made from tarragon has often been used as a tonic.

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