Tarragon

An aromatic perennial plant originating in central Asia. The herb was once reputed to cure snakebites. Today, its tooth-like green leafs of a fine and delicate flavor, are a perfect seasoning for salads, sauces, pickles, etc. They may be fresh or preserved by drying or freezing them.

Is one of the four key herbs in French cooking, and pairs particularly well with egg, fish and chicken-based dishes. Béarnaise sauce employs tarragon as a principal ingredient.