An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.
James Baigrie/Getty ImagesTarragon
A staple in classic French cooking, this anise-flavored herb is the key ingredient in béarnaise sauce.
Season: June through September.
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How to Choose Tarragon
Tarragon’s tender, dark green leaves are long and narrow, growing on tall, somewhat woody stalks. They should be slightly fragrant, with a licorice-like taste. -
How to Store Tarragon
Trim stem ends and refrigerate stem-side down in a glass of water, covering the leaves with a plastic bag. The herb can keep for up to 3 weeks if the water is changed frequently. -
How to Use Tarragon
Tarragon nicely flavors sauces and salad dressings; it pairs well with chicken, eggs (try some in egg salad), mushrooms, and artichokes. Add the herb to salad greens for an extra dash of flavor.
—Melinda PageReal Simple Tarragon Recipes:
Find out what's in season in your area right now, then locate a farmers' market near you.
