Fresh tarragon has thin, pointy, dark green leaves which
have a distinctive licorice flavor. Fresh tarragon in only
available during the summer and early fall months. Of course,
it is available dried and powdered all year long.
Tarragon is commonly used in French cuisine as well as many
sauces, particularity béarnaise. Tarragon is also often
used to infuse vinegar and olive oils.
Tarragon is very easy to grow, but doesn't like exceptionally
hot climates. If you live somewhere hot, try growing "Mexican
marigold," a heat-tolerant herb with a very similar flavor
and appearance (Mexican marigold does have larger leaves).
Refrigerate fresh tarragon for up to a week and keep dried
or powdered tarragon in an airtight container in cool, dry
place.
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