Tarragon is one of the four fines herbes of French cooking, and is particularly suitable for chicken, fish and egg dishes. Tarragon is the main flavoring component of Béarnaise sauce. Fresh, lightly bruised sprigs of tarragon are steeped in vinegar to produce tarragon vinegar.
Long, slender leaves that are wider in the middle, a lanceolate shaped leaf; each single leaf growing off a thin branch stem with a glossy green color
1-3″ long and approx 1/4″ wide
Tarragon has a completely unique and unmistakable fragrance and flavor once you are familiar with it. Some say it is reminiscent of licorice, mint and even pine.
Use it sparingly at first – it is very strong and can overpower most culinary dishes.
The flowers are also edible, if you receive your tarragon during the flowering season. They are beautiful in a salad but taste it first and decide how much you want before adding it!
Tarragon in bloom on the farm in the greenhouses at TeenasPrideCSA! Isn’t it gorgeous?