Tarragon is an aromatic herb with narrow leaves and a distinctive sweet, anise-like flavour. French tarragon (Artemisia dracunculus var. sativa) is prized in classical French cooking, while Russian tarragon is generally milder and less aromatic. The two are not interchangeable in recipes that depend on a pronounced tarragon flavour.
Tarragon is a key ingredient in béarnaise sauce and is used in fines herbes, poultry dishes, fish preparations, vinegar and mustard. Its delicate aroma is best preserved by adding it toward the end of cooking or using it fresh as a garnish.
Example: chopped French tarragon adds its characteristic aroma to béarnaise, chicken salad and a cream sauce for fish.
French name: estragon.
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