Flavor description
A key herb in French cooking (especially in bearnaise sauce), tarragon is made up of narrow, pointed, dark-green leaves. Tarragon has an aniselike or licorice flavor and works best in chicken and fish dishes.
How to use
Taragon is commonly used in French cooking with chicken, fish, and vegetables. It is often paired with dill and parsley, but it should be combined sparingly with other herbs because its distinctive taste can dominate.
How to find
Local supermarkets carry tarragon in dried and powdered form. Fresh tarragon is available seasonally.
Substitutes
Dill, basil, or marjoram
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Related Recipes
Chicken with Fennel, Tomato, and Tarragon Vinegar
Beef Tenderloin Steaks with Red Wine-Tarragon Sauce
Roast Salmon with Tomatoes and Tarragon
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