A perennial herb growing to about three feet tall. Leaves are dark green, narrow and has a taste of licorice or anise flavor.
Tarragon pairs well with fish, poultry, veal, zucchini, tomatoes, mushrooms, feta cheese, herb butters, marinades, salad dressings, and vinegar, basil, bay, chervil, fennel, garlic, shallots, parsley. mint, savory, sorrel, and thyme.
How to use?
Use sprigs or strip leaves from stem. Use whole or chopped. Preserve fresh leaves in oil or vinegar.