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Tarragon

Tarragon is the "King of Herbs" with the French because it is the basis for many of the sauces that form the foundation of French cooking.  The anise-flavored leaves are used to season salads, sauces, butters, soups, stews, eggs, meat, chicken, fish & pickles. Like most other herbs it's best to add Tarragon near the end of the cooking process to retain the most flavor. It can also be used to make flavored vinegar's and oils.

Medicinally, it has been traditionally used as a diuretic and for stomach aches. It also has anti-fungal properties and has been used to ease the pain of toothaches.

French Tarragon, which has the best flavor, must be propagated from cuttings and root divisions so it's not easy to grow. German Tarragon grows easily but it has a more bitter taste.  Tarragon lovers turn to Watkins for the very best taste. Mary (NY) tells me that she uses home-grown Tarragon during the summer, but she loves the taste of Watkins Tarragon when she doesn't have fresh. She says that other Tarragon products taste like dirt.

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