Tarragon (fresh, loosely packed)

Tarragon is an aromatic herb with a distinctive sweet, anise-like flavour, prominent in French cooking, particularly in sauces like béarnaise and with chicken and fish. It is best used fresh, as its delicate flavour diminishes considerably when dried, and is typically added toward the end of cooking to preserve its character. It is one of the classic herbs in the French fines herbes blend.

Measured fresh, before any drying, cooking, or other processing changes its water content and density.

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