French Tarragon- dried:
Go lightly when using French tarragon in cooking as the herb can easily 0overpower the other flavours and can be somewhat bitter.
Tarragon is called the “King of Herbs” by the French, and with good reason.
It is found in the classic sauces remoulade and béarnaise, in French dressing, and in the classic dish, Escalopes de Veau a l’Estragon. It goes with fish, shellfish, pork, beef, lamb, game, and poultry.
Vegetables and fruits like leeks, potatoes, tomatoes, carrots, onions, artichokes, asparagus, mushrooms, cauliflower, broccoli, beets, peas, parsley, chervil, garlic, chives, lemons, oranges, rice, and barley all benefit from the addition of tarragon.
It makes a delicious vinegar alone or in combination with chives, lemon balm, shallots, and garlic and goes well in creamed soups and sauces, and with cheese, eggs, sour cream, and yogurt.