Tarragon is an herb in the sunflower family that is widely used across Europe and North America. The dried herb that is most common and considered the best for culinary use is the variety called French tarragon. Perhaps not surprisingly then, it is known as one of the four “fines herbes” of French cooking (the others are parsley, chives, and chervil), in which it is designated a good spice for chicken, fish, and eggs (though I use it for other purposes too!). Like most herbs, it is great either fresh or dried; I like to have some dried around just in case a recipe calls for some. My favorite recipes that call for tarragon include my Rabbit and Wild Mushroom Stew, Lemon-Tarragon Salmon, and Herb-Crusted Roast Beef with Paleo Yorkshire Puddings and Graving.
Tarragon
Red Palm Oil