Fresh tarragon lends a welcome flavor to dishes throught the year but especially so in the spring. It has an anise-like taste that, when used judiciously, can enliven the season's foods--salads, fish, eggs and more.

There are several varieties of tarragon, but the best choice for cooking is French tarragon (sometimes called German tarragon). It has smooth, deep-green leaves and is sweeter and more aromatic than the slightly bitter Russian tarragon. A third variety, Mexican tarragon, has a bit more spice but lots of flavor and is another good choice. Tarragon is best used fresh; add the herb late in the cooking process for maximum flavor.

Try using tarragon in these spring recipes:

Chicken and Spring Vegetable Tart wtih Tarragon and Ricotta
Roasted Salmon with Lemon-Tarragon Butter
Spring Herb Omelet 

</