Native to Siberia, it became a common culinary herb throughout Europe by the fifteenth century. Fresh or preserved leaves can be mixed with cream cheese, or pureed with cream and used for canap s. Because of its delicate anise-like flavor, French tarragon is the preferable type, although it is harder to cultivate because it seldom sets viable seed.
Russian tarragon grows easily from seed but has a slightly bitter, more pungent flavor.
It can come in the form of fresh or dried leaves. The fresh leaves can be stored in a plastic bag in the refrigerator, frozen in ice cube trays, or preserved in white-wine vinegar or oil and packed in sealed, sterilized jars. Dried leaves should be kept in a cool, preferably dark place in airtight containers. Many classic French sauces, such as b arnaise or tartare, with ouefs en gelee, omelets, poached fish, mushrooms, poultry especially chicken, mustard sauces and salad dressings often use tarragon. Steve Beyer Steve Beyer is a pianist, entertainment producer and writer.