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Tarragon
Tarragon is found around the word in the northern hemisphere as a shrub. An ingredient of the French fines herbes, it is a deceptively strong herb, with an anise x vanilla flavour. It goes very well with eggs, poultry, fish, mushrooms and cheese. The leaves are long, thin and floppy on a long stem; the sprigs can be used whole or the leaves stripped off. Heat decreases the flavour so it should be added in the last 15 minutes of cooking time.




