Tarragon Leaf Flakes Cert Organic (Artemisia dracunculus) 0.48 oz Pouch: K

An essential part of French cooking, Tarragon is part of the fines herbes mix (along with chives, parsley, and chervil). The leaves of this herb are used in classic French sauces, egg dishes, flavored butters, creamed cheeses, soups and poultry dishes. A popular use is in Tarragon Vinegar, made by adding a sprig of Tarragon to a sterile bottle and covering with boiling white wine vinegar. The delicate aniseed-flavor of tarragon highlights classic beranaise sauce and provides the key flavoring for salad dressings and egg dishes. Long cooking decreases the strength of tarragon's flavor. It is typically added to dishes near the end of cooking or raw. Carrots with Tarragon: Peel and slice carrots ¼ inch thick and boil about 8 small carrots in salted water until soft, about 10 minutes. Drain. Melt a half a stick of butter. Add in a teaspoon or a bit more of dried tarragon (three teaspoons fresh) and a pinch of Kosher salt. Add a splash of Balsamic vinegar and ½ teaspoon honey (you can also use brown sugar, but use 1 teaspoon and melt it into the butter. Toss carrots in flavored butter and serve. Serves 4 Alaskan Scallops Tarragon: http://www.fishermansexpress.com/tarragon.html: 1 lb Alaskan Scallops 2 Tbsp Butter or Margarine ¼ cup sliced Green Onion ¼ tsp dried Tarragon, crushed 1 Tbsp dry White Wine hot cooked Rice Thaw the Scallops. Make sure to cut large Scallops in half. Rinse and pat dry with paper towels. In a skillet heat butter or margarine over medium-high heat. Add the green onion and cook and stir for 1 minute. Then push the onion to one side. Add Scallops and tarragon. Cook onion and scallops for 5 to 6 minutes or until scallops are opaque and most of the liquid has evaporated, stirring frequently. Stir in dry white wine. Serve with hot cooked rice. 2 servings. Quick Tarragon Rolls: http://www.augustachronicle.com/stories/102302/fea_049-5055.000.shtml: 2 ½ cups flour, divided 1 teaspoon salt 1 package rapid-rise yeast 1 tablespoon dried parsley flakes 1 teaspoon dried tarragon 1 teaspoon celery seed 2 tablespoons sugar 2 tablespoons vegetable oil 1 egg 1 cup warm water Heat oven to 375 degrees. Combine 1½ cups flour with the remaining dry ingredients. Add the oil, egg and warm water and beat on low speed with an electric mixer for 30 seconds. Beat on high 3 minutes. Stir in remaining 1 cup of flour. Cover and let rise 15 minutes. Spray muffin tins with nonstick spray and spoon in the batter, filling ½ full. Let rise in a warm place until double, about 15 to 30 minutes. Bake rolls for 10 to 12 minutes, until puffed and lightly browned on top. Remove from muffin tins and serve. Makes 8 to 12 rolls. Creamy Tarragon Sauce: http://homecooking.about.com/library/archive/blmisc22.htm: 'Great for dipping shrimp or chunks of chicken and beef.' ¼ cup butter or margarine 1 tablespoon all-purpose flour 1 cup milk ½ cup sour cream 1 teaspoon dried tarragon 1 teas