Labels:text | electronics | screenshot | display | font OCR: TARRAGON Leaves from the bright green perennial, believed to be native to Siberia, but now grown extensively over much of Europe and elsewhere, are much used in French cooking. The flavor is described as a combination of licorice and anise with a sweet aroma. F Tarragon seems to lend its flavor easily to sauces especially L for poultry and fish. The French Bearnaise sauce contains A this flavoring, as do tarragon vinegars and some tartar sauces. Try a small amount in a simple chicken sauce for a 0 new taste sensation. R Compare different varieties of the same spice. You may T find one far superior to the others. There are usually E at least subtle differences in the flavors depending on S where the spice was grown also. T
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