Tarragon

Tarragon is widely used in French cooking, but not too much, as it can overpower your recipe. It will enhance the flavour of anything it is added to, and is great when added to a cream sauce for chicken, or in an omelette or good old scrambled eggs.

Refrigerate fresh tarragon bunches with the stems in a glass of water up to one week, or wrap loose leaves with a damp paper towel before refrigerating in a plastic bag.