Tarragon

Great For - béarnaise sauce, chicken, herb vinegar, tartare sauce

Tarragon is indigenous to Siberia and western Asia and is believed to have been introduced to Europe by the Arabs when they ruled Spain. It is an essential ingredient in French cuisine and the most popular variety is known as French tarragon.
The flavour of tarragon is strong yet subtle with spicy anise and basil notes and a sweet aftertaste. The herb is an important component of fines herbes and is often included in a bouquet garni. It is commonly used in béarnaise and tartare sauces and combines well with many other herbs including bay leaves, basil, dill and parsley.

Selecting - When selecting tarragon look for French or Mexican tarragon with bright green leaves free from yellowing or spots. As a delicate herb tarragon is prone to wilting once harvested however this shouldn’t affect the flavour.

Storing - Store tarragon in an airtight container in the fridge for up to 5 days. You can also freeze whole or chopped leaves for later use.