Tarragon is an herb in the sunflower family that is widely used across Europe and North America. The dried herb that is most common and considered the best for culinary use is the variety called French tarragon. Perhaps not surprisingly then, it is known as one of the four “fines herbes” of French cooking (the others are parsley, chives, and chervil), in which it is designated a good spice for chicken, fish, and eggs (though I use it for other purposes too!). Like most herbs, it is great either fresh or dried; I like to have some dried around just in case a recipe calls for some. My favorite recipes that call for tarragon include my Rabbit and Wild Mushroom Stew, Lemon-Tarragon Salmon, and Herb-Crusted Roast Beef with Paleo Yorkshire Puddings and Graving.
About Dr. Sarah Ballantyne, PhD
Award-winning public speaker, New York Times bestselling author and world-renowned health expert, Dr. Sarah Ballantyne, PhD (aka The Paleo Mom) believes the key to reversing the current epidemics of chronic disease is scientific literacy. She creates educational resources to help people regain their health through diet and lifestyle choices informed by the most current evidenced-based scientific research.