Fresh tarragon has thin, pointy, dark green leaves which have a distinctive licorice flavor. Fresh tarragon in only available during the summer and early fall months. Of course, it is available dried and powdered all year long.

Tarragon is commonly used in French cuisine as well as many sauces, particularity bearnaise. Tarragon is also often used to infuse vinegar and olive oils.

Tarragon is very easy to grow, but doesn’t like exceptionally hot climates. If you live somewhere hot, try growing “Mexican marigold,” a heat-tolerant herb with a very similar flavor and appearance (Mexican marigold does have larger leaves).

Refrigerate fresh tarragon for up to a week and keep dried or powdered tarragon in an airtight container in cool, dry place.

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