The leaves of Tarragon are thin, bladelike, and highly aromatic. They are spicy, sweet, and used in cold meat sauces, eggs, cheese, and fish. Tarragon makes good flavoring for vinegar when leaves are steeped for 2 weeks, then strained.
The leaves of Tarragon are thin, bladelike, and highly aromatic. They are spicy, sweet, and used in cold meat sauces, eggs, cheese, and fish. Tarragon makes good flavoring for vinegar when leaves are steeped for 2 weeks, then strained.