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Tarragon  [TEHR-uh-gon; TEHR-uh-guhn]     Narrow, pointed, dark green leaves distinguish this perennial aromatic herb known for its distinctive anise-like 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.

    If you've got it, but don't know what to do with it, below are some traditional dishes that the herb complements nicely.

Salads aspics; bean; chicken; egg; fruit; mixed greens; pasta; potato; seafood; slaw; tomato
Soups & Stews bean; chicken; consommé; meat; mushroom; pea; tomato
Fish & Poultry poultry (all); most fish and shellfish
Meats beef; lamb; pork; veal
Vegetables asparagus; beets; carrots; cauliflower; green beans; mushrooms; onions; potatoes; squash (summer and winter); tomatoes
Pasta; Grains;
Dried Beans
beans; pasta; polenta; rice
Cheese & Egg Dishes almost all savory cheese and egg dishes
Sauces barbecue; fish; meat; tomato
Miscellaneous herb butter; marinades; stuffings

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