tarragon
[ TEHR-uh-gon; TEHR-uh-guhn ]
Narrow, pointed, dark green leaves distinguish this perennial aromatic herb known for its distinctive aniselike flavor. Tarragon is widely used in classic French cooking for a variety of dishes including chicken, fish and vegetables, as well as many sauces, the best known being
BÉARNAISE. It's also an integral ingredient in various herbal combinations such as
FINES HERBES. Tarragon is available fresh in the summer and early fall and year-round in dried and powdered forms. Care should be taken when using tarragon since its assertiveness can easily dominate other flavors. Tarragon vinegar is a popular item in gourmet markets. See also
HERBS.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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