Tarragon is an essential ingredient in French cooking and forms part of the traditional béarnaise sauce and fines herbes, along with chives, parsley and chervil. Tarragon pairs wonderfully with fish, chicken, eggs, zucchini, asparagus, feta cheese, mushrooms and loves tomatoes almost as much as basil does. Tarragon can be used both fresh or dried however the flavour and aroma often disappear when dried so it’s better to preserve fresh leaves in oil or vinegar.
Tarragon marries with basil, bay leaves, chervil, chives, dill, parsley and can be used with other herbs to make a delicious green salad.