Called the "king of herbs" by French cooks, tarragon is the main flavoring in many of the sauces that are basic to that country's classic cuisine. In ancient times, the Greeks used tarragon as a remedy for toothaches.
Tarragon is known for its anise-like aroma and taste, which can easily overshadow other flavors in a dish. The narrow-leafed herb can be used fresh or dried. It is also preserved in vinegar for a tasty condiment that perks up salad dressings and homemade mustard.
Tarragon's dark green leaves can be used fresh in salads and sauces or as a garnish. The dried herb enhances fish, chicken, and egg dishes as well as a variety of vegetables such as potatoes, carrots, broccoli, and beets.
Adding tarragon toward the end of cooking brings out its maximum flavor and avoids its bitter side.
DIDN'T KNOW ABOUT THE ADDING AT THE END PART.
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