11 Herbs Every Cook Should Use

Fresh herbs can take a dish from good to great. Learn key uses, recipes, and tips for keeping them fresh.

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Tarragon

Tarragon

Though this herb is native to Siberia and western Asia, tarragon is primarily used in France. It's often added to white wine vinegar, lending sweet, delicate licorice-like perfume and flavor. It pairs well with fish, omelets, and chicken cooked with mustard, and it's a crucial component of béarnaise sauce. Fresh tarragon isn't always easy to find, but when you get it, you'll love the bittersweet, peppery taste it imparts. Heat diminishes its flavor, so add tarragon toward the end of cooking, or use it as a garnish. A little goes a long way.

Try these recipes:
Mustard and Tarragon Braised Lamb
Creamy Mushroom Soup with Tarragon
Beef Tenderloin Steaks with Red Wine-Tarragon Sauce

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