Other
Tarragon Leaves
The slender leaves of French tarragon, Artemisia dracunculus. The anise flavour is a volatile oil that disappears with long cooking.
Origin
A European herb, the French kind being the one worth cooking with.
Flavour
Aniseed, sweet, and slightly peppery.
How to use it
Chop it into sauces, eggs, and chicken at the end of cooking.
Storage
Fresh leaves keep a few days in the fridge, wrapped. Dried tarragon is a shadow of it.
Recipes using it
No published recipes use this yet.
