Tarragon

Artemisia dracunculus

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Tarragon

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.