Tarragon. The King of Herbs

I love French cooking.  In fact, I love everything French.  Décor, language (which I speak), the culture, yeah everything.  Mostly because French is in my blood.  On my mother’s side.  My great aunts and uncles did not speak English.  They spoke French.  As a child it was puzzling why I couldn’t understand my Great-Aunt, whom I loved dearly!  Now I know.

I was destined to have a love affair with all things French.  My dad also spoke French, rather loosely, in the home.  I grew up with French expressions, never really having an appreciation for them until later in life.

What does all of this have to with tarragon?  Because I love French cooking so much, I grow my own tarragon.  You see, you can’t make French cuisine with-out it.  Tarragon is in everything!  From a simple Béarnaise sauce to, Poulet à l'Estragon (pictured below) or in English, French Chicken Tarragon, which is divine I might add.

If you have never tasted tarragon, you are in for a surprise.  If you like liquorish, or the taste of the anise herb, then you are likely going to love tarragon.  French tarragon, which is the one mostly grown around the world, is noted for its strong anise, or liquorish flavor.  When this herb is accompanied with other herbs, like bay laurel, basil, and onions, the tarragon fills in a roll or gap in the culinary orchestra of taste that you must simply try.