tarragon

origin: France

Strongly flavoured with a distinct aniseed/liquorice scent and lingering flavour. The soft herb leaves dry well and rehydrate rapidly, so can be added at the end of cooking to finish a dish or season a sauce. Tarragon can also be used to season fish or meat, particularly chicken before cooking with a squeeze of lemon.

uses: Mix into mayonnaise, vinegar or dressings so the herb can rehydrate and infuse its delicious flavour. Tarragon is also a superb flavouring for mushrooms