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One of the fines herbes, estragon (tarragon) came to France from Russia, although the French have since cultivated a more delicate version. It is readily available dried and often fresh in sachets in the refrigerator section of the supermarket.

Its long peppery anis-flavoured leaves can pop up in a bouquet garni, in a butter sauce, vinaigrette (you can buy ready-made vinaigre à l'estragon), tartare sauce and in dishes such as poulet à l'estragon (the leaves are inserted under the chicken skin before cooking).

The Larousse Encyclopedia also mentions recipes for sauces à l'estragon to accompany eggs, meat or poultry, crème à l'estragon to fill vol-au-vent cases and even a purée à l'estragon made with hard boiled eggs.

Herbs and spices

Text © Dana Facaros

Image by Jasmine&Roses