Tarragon is one of the more popular and versatile herbs lending an intense flavour to any number of tarragon recipes culminating in a unique blend of sweet aniseed and a mild vanilla.
Fresh tarragon is an essential ingredient over dried tarragon in many recipes. Look for leaves that are narrow, tapering and slightly floppy, growing from a long, slender stem.
It's also a key herb in French cuisine (it's an essential ingredient in sauce Bernaise), and goes very well with eggs, cheese poultry, fish and sauces.
Whether you use tarragon as a garnish, to elevate sauces, or infuse the flavours into your main dish here are five tarragon recipes that highlight its versatility.
An exclusive pasta recipe from chef Phil Howard for the Live From London event. Tarragon paired with parmesan adds beautiful depth to a rich sauce to accompany the strozzapreti with rabbit.
Try this easy recipe for a potato and spinach pie for a brunch or a picnic topped off with tarragon.
If you fancy challenging yourself in the kitchen try this recipe for tarragon infused Chanterelles with a Champagne vinegar using molecular techniques.
An easy meatloaf recipe that champions tarragon both inside the meatloaf and with the accompanying delicate herb sauce along with thyme, parsley, sage and coriander.
A delicious recipe for crab and tarragon stuffed and oven roasted Alaska halibut, served with a beurre blanc sauce by chef Naomi Everett form Alaska.