- Whole, dried tarragon leaves
- Great as a garnish or ingredient
- Anise-like flavor
Tarragon leaves are the perfect addition to your sauces, egg dishes,
vegetables, meat, and seafood. This herb has a sweet, licorice-like
taste that’s similar to anise and a dark green coloring that looks
beautiful when garnishing your plated creations. It’s a main ingredient
in the Fines Herbes blend that’s popular in French cooking. Keep in mind
that tarragon has a strong, bitter, taste, so it should be used
sparingly and added towards the end of the cooking process.
To maintain its strong flavor, fresh tarragon leaves were dried and
crumbled to create these delicate flakes. You can crush these leaves
before adding them to release their full flavor before cooking your
dishes or rehydrate them with oil and vinegar for a delicious dressing.
Similar to anise, tarragon leaves have a bittersweet flavor. Cooking
this ingredient for too long can make it too bitter, though, so add the
leaves towards the end of the cooking process.
Not only does tarragon add an earthy taste to your foods, but it also
looks great and can be used to garnish your plated creations. Tarragon
is especially used to season poultry dishes.