The aromatic leaves have a slight aniseed tang and are used fresh or dried or in powdered form. Tarragon is strongly flavoured and should therefore be used with discretion. It is used in cheese and egg dishes, salad dressings, butters and purées with cream and cream soups. It is also used as a flavouring for vinegar, in tartare and béarnaise sauces, and fines herbes.
© 1986 Colin Spencer. All rights reserved.