Fresh tarragon has a warm aromatic flavour, although with a slight bite to it. It is difficult to describe its taste- often described as a blend of aniseed, balsam and with a touch of pepper. Fresh tarragon has soft, tender leaves and has an affinity with chicken, eggs and sauces for fish, and chopped tarragon combines with fine vinegar, egg yolks and butter for béarnaise sauce. Fresh tarragon has an intense flavour and should be used sparingly. Heat greatly intensifies the flavour of tarragon. To Store: Wrap a piece of folded absorbent paper round the end of the stem, wet it, enclose loosely in a plastic bag and refrigerate.
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