Often used in French cooking this herb has long, soft green leaves and a distinctive aniseed flavour. A perfect match with chicken, it can also be used to flavour oils and vinegars. Dried tarragon retains much of the flavour of fresh, so it is fine to use if you can’t find fresh. It is one of the herbs that makes up fines herbes and is also used in béarnaise sauce.
How to cook chicken in tarragon sauce
Simple cod gratin with béarnaise sauce topping
Summer vegetable soup with mussels
Pea and pancetta soup
Omelette Tourangelle
Mussels with Bayonne ham and shallots
Grilled mushrooms with goats' cheese and beetroot and walnut salsa
Potato salad
Mixed bean salad
Béarnaise sauce
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