Ingredients: Tarragon (from French l’estragon or "little dragon," and Arabic tarkhun - “dragon, snake”) is the dried leaves of a small, shrubby herb, Artemisia dracunculus, in the sunflower family. The slender dark-green leaves have a pleasant fennel/licorice/anise-like flavour and are characteristically minty, and earthy. Tarragon is used as a flavouring for vinegar and is used in pickles, marinades, relishes, prepared mustards, and sauces including: bearnaise, hollandaise, tartar and bechamel.
Tarragon is often used in salad dressings, especially vinaigrettes, and mayonnaise. It also goes well with fish, meat, soups and stews, and is often used in tomato and egg dishes. Add tarragon to chicken, rabbit veal, shrimp or tuna salad. It is commonly used for making herb butters, and can be added to many cream soups.