France / Artemisia dracunculus
This herb is indispensable in classic French cooking, and the flavors reveal themselves in layers. The flavor first presents a subtle anise note followed by a peppery high-point that lingers with an almost vermouth-like finish. Tarragon is a great flavor choice for fish, chicken and vegetable dishes. It marries well with wine and shallots and makes a fine flavored vinegar.
Try with Orange Tarragon Halibut with Smoked Honey en Papillote, Herbes de Provence Salmon Frittata, Fresh Asparagus Soup, Beet Pappardelle with Herbes de Provence, Orange Tarragon Green Beans, Grilled Polenta and Vegetables Provencal, Sheetpan Chicken Pot Pie, Orange Tarragon Compound Butter, Classic Crab Cakes, and Brunch For Mom
1/2 cup is about 0.48 oz