OverviewTarragon is a herb with strongly aromatic leaves. These are used for their characteristic flavour that goes very well with meat and fish.
|Only use fresh and really green tarragon.|
|Select the best tender leaves, discard stalks.|
|Then chop leaves with scissors or a sharp knife before adding to your recipe.|
|Note: Don't leave tarragon too long after chopping, otherwise it will lose its flavour.|
KeepingTarragon can be frozen or if not, dried.
Last modified on: April 28th 2018
You are welcome, if you wish, to comment on this page: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the page, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.