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Tarragon
Estragon
Appears in
Published 1999
It is unfortunate for the cook that there are two tarragons. Russian tarragon is not worth growing as a culinary herb. Its coarse, undeveloped flavor will only disappoint, whereas the French tarragon, with its deliciously refreshing aniseed-like flavor, is one of the essential herbs in a civilized kitchen.
Tarragon is a summer herb and it goes well with much summer food. It is one of the constituents of fines herbes. In France, its uncannily successful alliance with chicken is well known. The herb also flatters many lightly cooked vegetables, especially in a tarragon butter used as a simple sauce just before serving. Fresh tarragon makes one of the most delightful herb-flavored vinegars for salads.