Often used in French cooking this herb has long, soft green leaves and a distinctive aniseed flavour. A perfect match with chicken, it can also be used to flavour oils and vinegars. Dried tarragon retains much of the flavour of fresh, so it is fine to use if you can’t find fresh. It is one of the herbs that makes up fines herbes and is also used in béarnaise sauce.
Low-fat chicken and mushroom pie
Omelette Tourangelle
Potato salad
Béarnaise sauce
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