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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 (a distinctive and classic French sauce). It’s also an integral ingredient in a variety of herbal combinations, including fines herbes; other herbs included in this classic combination are chervil, chives, and parsley.
Tarragon’s flavor is strong, so it can overpower other flavors and should be used with a light hand. Also, cooking intensifies the flavor of both fresh and dried tarragon.
Some gourmet markets carry tarragon vinegar, which works well over salads of fresh leafy greens.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.