Tarragon is one of the four fines herbes (parsley, chives, tarragon and chervil), the pillars of French cooking. Tarragon is one of the main flavoring ingredients of Béarnaise and other creamy sauces. Its flavor is rich and bittersweet, with hints of licorice and mint.

Preparation Tips

A little of this versatile herb goes a long way—too much can overwhelm a recipe. It pairs well with poultry and egg dishes, and is used to flavor salads, rice dishes, veggies, and infused vinegars. When used in cooking, add it in toward the end of the cooking time.

Storage Tips

Tarragon freezes well—rinse and dry, and freeze whole sprigs. No need to defrost before using.
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