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03 Nov 2009

Perenial green, aromatic herb with a flavour that is both minty and licorice like. There are two variants of tarragon: French and Russian tarragon. The latter is more bland while the former more distinctive and flavoursome. French dried tarragon together with fresh Russian tarragon make an excellent combination for dishes. In South Africa, the Russian variety is usually available.

Use: Often used in French cooking. Its pointed leaves have a distinctive flavour and can be used to flavour oils and vinegar. Tarragon is particularly good with chicken in any form. Its long slender leaves are often used to decorate a cold dish. It's delicious in salads, salad dressings, added to mayonnaise, soups, stuffings, savoury dishes, stews, seafood dishes and vinegar (to make tarragon vinegar).


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