Tarragon has a somewhat licorice-like taste and a gift for making almost any food taste wonderful! Unlike other herbs, it does not grow from seed and there are many varieties including French, Mexican and Russian.
This e-handbook describes the history of tarragon, how to plant it, its medicinal uses and many recipes including:
- Tarragon Vinegar
- Strawberry-Tarragon Jam
- Creamy Tarragon Dip
- Tarragon-Tomato Soup
- Beef Kebabs with Tarragon
- Mushroom and Tarragon Baked Fish
Tarragon is best known as a flavoring for eggs, poultry, and fish. It is a very versatile cooking herb. 36 pages.
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