Tarragon (Estragon).—This herb is in request
for flavouring, its delicate green colouring and
peculiar but aromatic flavour making it a great
addition to salads, sauces, etc., and an effective garnish,
usually in conjunction with chervil. When green
it should always be used fresh, as if the least stale
the flavour is greatly diminished. For this reason,
when it is not to be had fresh, tarragon vinegar (made
by infusing the young green shoots in the best white
vinegar) should be used, minced parsley or spinach
giving the requisite green appearance.