Tarragon

A little tarragon goes a long way so use its distinctive anise flavour with care. It goes well with fish, chicken and egg dishes. It suits certain vegetables too, especially asparagus, and carrots. Try it in a simple omelette or an asparagus quiche. Tarragon excels in creamy sauces for chicken and rabbit, and in Béarnaise sauce for steak. Cut tarragon will quickly blacken, so chop it at the last minute. Tarragon vinegar is delicious in chicken salads: infuse a few sprigs in a bottle of white wine vinegar or cider vinegar for a week or so.