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One pound of tarragon leaves = 16 cups
1 ounce = 1 cup

   Tarragon may be mistaken for a weed except for its licorice fragrance. Its long, smooth, thin, blade-like green leaves have a strong flavor with spicy anise and basil notes.

Culinary Uses
   Used sparingly, it adds a wonderful warm, deep flavor to many dishes. Tarragon is an essential ingredient in French cooking wit fish, poultry, and egg dishes. It also lends itself well to marinades, vinegars, mustards and butters. Tarragon is essential to bĂ©arnaise and tartar sauces and combines well with vegetables such as potatoes, tomatoes, yellow squash, and zucchini. Try putting whole stems under fish, chicken or rabbit during cooking for a flavor infusion. Contrary to many other herbs tarragon looses its flavor when dried so it is best to use fresh herbs in cooking.

   Tarragon is used whole, chopped, and minced in cooking. Long cooking diminishes the aroma but the flavor will not be lost.

   Tightly sealed dry in a plastic bag, tarragon will keep in the refrigerator for 2 weeks.



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