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> Food Guide > Tarragon
TARRAGON
Tarragon is best known for its aniselike flavor. Its inch-long, gray-green leaves are narrow, softly pointed, and heavily scented.  VarietiesBoth French and Russian tarragon are available. French tarragon is the more delicate and flavorful of the two and is preferred for cooking. Both varieties are available in fresh, dried, and powdered forms. Fresh tarragon is more flavorful than the dried herb. AvailabilityTarragon is available fresh in the summer and early fall in the produce section of most supermarkets. It is sold year-round in dried and powdered forms in the spice section of most supermarkets. Preparation, uses, and tipsTarragon is widely used in classic French cooking for a variety of dishes including chicken, fish, and vegetables, as well as many sauces, the best known being béarnaise (a distinctive and classic French sauce). It’s also an integral ingredient in a variety of herbal combinations, including fines herbes; other herbs included in this classic combination are chervil, chives, and parsley. Tarragon’s flavor is strong, so it can overpower other flavors and should be used with a light hand. Also, cooking intensifies the flavor of both fresh and dried tarragon. Some gourmet markets carry tarragon vinegar, which works well over salads of fresh leafy greens. |
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