Tarragon
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Among cooks, this herb is popularly associated with vinegar and fish. Its anise-like
character is particularly suited to both, but tarragon deserves a wider role in the kitchen.
Tarragon has a somewhat mysterious property as well; chew on a leaf, and you may notice a
numb feeling on your tongue.
Although it is one of the French fines herbes, tarragon can be dominating and overshadow
or fight with other flavors. Use the leaves fresh in salads, as garnishes, or in such
classic applications as remoulade sauce, tartar sauce, béarnaise sauce, French dressing,
and veal Marengo. In general, don't add this herb with a heavy hand, and avoid bringing
out its bitter side by cooking it too long.
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