Tarragon

Artemisia dracunculus

Origin: North America and Eurasia.

Flavour: Anise, liquorice, fresh, peppery.

Uses: Vegetables, sauce, vinaigrette, beverages, pickles, baked goods, chicken, fish, vinegar, egg recipes, seafood.

Varieties:
French– best flavour for culinary dishes.
Russian– not used for culinary dishes.
Spanish– (tagetes lucida) also used in culinary recipes.

Dishes: Tarragon soufflé with cheese, French omelette with tarragon and mixed herbs, pan fried chicken with tarragon sauce, roasted vegetables with citrus and tarragon, tarragon soup with leeks and mushrooms, leg of lamb roasted with tarragon and garlic, béarnaise sauce, chakapuli (Georgian stew veal, seafood, lamb or beef with tarragon), baked sea bass with tarragon butter, tarkhuna (Georgian beverage with tarragon)–https://www.atlasobscura.com/foods/georgian-tarragon-soda-tarkhuna ,braised rabbit with tarragon and mustard, Norwegian cod with tarragon– https://fromnorway.com/recipes/cod/norwegian-cod-with-tarragon/ , tarragon potica (Slovenian rolled and stuffed pastry with nuts).

Compliments: Basil, bay leaf, thyme, sorrel, parsley, mint, savory, dill, chervil, fennel, cardamom, cilantro, mustard seed, juniper.

Substitutes for Tarragon: Marjoram, dill, basil, angelica, oregano, chervil.

It imparts a delicate essence to sweet and savoury recipes. The fresh hint of liquorice will enhance mayonnaise, sauces and salads. Try this (large format) Dried Organic Tarragon or for desserts and beverages like panna cotta, cookies and cocktails this Organic Tarragon–dried leaves (small format) will infuse its distinct flavour profile.
Let me know if you made a recipe with one of these tarragon products. I would like to hear about it.