Culinary Uses of Tarragon

What is the herb tarragon used for?

Tarragon is an anise-flavoured (licorice) herb with long narrow, pointed leaves. Use French tarragon for best flavour. Culinary uses include Bernaise Sauce for steak or eggs Benedict; tarragon butter that can be used over green beans, asparagus, peas, carrots; in salads or salad dressings, in mayonnaise to serve with cold seafood or fish; with eggs, chicken, beef, pork, lamb. It is also one of the herbs in "fines herbes" mixture, along with chervil, chives and parsley in equal amounts. Make tarragon vinegar by infusing white wine vinegar with fresh tarragon; place in cool, dark place for 2 weeks, then remove leaves.
For a complete list of culinary herbs (including photos) and their uses as well as a preview of my cookbook, "Thyme in the Kitchen" (available from Richters), please visit www.yvonnetremblay.com.