Tarragon, a versatile herb with a distinctive anise-like flavor, finds its use in various culinary applications, enhancing dishes with its unique aromatic profile.
Commonly employed in French cuisine, tarragon adds depth to sauces, such as the classic Béarnaise sauce, and complements poultry, fish, and egg dishes. Its delicate leaves can also be used to infuse vinegar or oils, providing a subtle, herbal note to dressings and marinades. Beyond the kitchen, tarragon has been explored for its potential health benefits, as it contains antioxidants and has been traditionally used in herbal medicine. Overall, tarragon stands as a valuable herb for both gastronomic and potential wellness purposes.
