French Tarragon Popular in French Cuisine Very aromatic 0_3 oz_

Tarragon is a distinctive culinary herb, quite popular in French cuisine. The herbâ€s known for its subtle anise, licorice-like flavor, and it pairs nicely with chicken and fish. A dash of French tarragon adds depth to any dish and is a favorite flavor enhancer of any chef.

The herb is included in many French spice mixes, including Herbes Fines. The reason: Its spicy, fennel-esque flavors deliver a bit of heat and herbal tang in spice blends. On its own, the herb is perfect for vinaigrette, red sauces, soups and hearty stews.

Dried tarragon leaf retains a lot of its spicy, licorice flavors, yet its heat is subtler than fresh tarragon. Thatâ€s why many chefs prefer dried tarragon, as its much less likely to overpower a dish. A volatile herb, tarragonâ€s flavors do stand up to heat for long. Add it towards the end of cooking for the brightest notes of anise and spice.

The French call tarragon the “king of herbs,†and youâ€ll find it in numerous French dishes â€" including Bearnaise Sauce. Yet, the herb has many uses, and itâ€s found in North American, Russian and European cooking. A few common uses for French tarragon include:

Creamy salads â€" Tarragon is more vibrant than rosemary, but it brings a similar flavor. Youâ€ll find it in many creamy salads â€" including potato and egg salads.

Sauces â€" From creamy sauces, to meat sauces, tarragon is an effective flavor enhancer. Itâ€s widely used in creamy French sauces, and its herbal spiciness blends nicely with tomato.

Stews and Soups â€" The herb is widely used in hearty dishes, ratatouille, and long-simmering stews. Just remember: Add tarragon towards the end of cooking for the most vibrant flavor.