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2. Fines herbes - Wikipedia

   en.wikipedia.org/wiki/Fines_herbes

   A living tradition, such as cooking, is always subject to variation and re-creation. For example, in his memoirs, the late Pierre Franey, former chef at Le Pavillon and long-time New York Times columnist, vividly recalled his trepidation when as a teenaged apprentice chef, he was ordered to prepare a simple "omelette aux fines herbes—three eggs, chervil, parsley, tarragon, chives—the first ...

3. The Unexpected Herb That Will Transform Your Desserts - AOL

   www.aol.com/unexpected-herb-transform-desserts...

   Tarragon doesn’t shout like rosemary, thyme, or basil. Instead, it adds flavor, freshness, and complexity to any dish without overpowering. In other words, it’s a great party guest.

4. Tarragon - Wikipedia

   en.wikipedia.org/wiki/Tarragon

   Informal names for distinguishing the variations include "French tarragon" (best for culinary use) and "Russian tarragon". Tarragon grows to 120–150 centimetres (4–5 feet) tall, with slender branches. The leaves are lanceolate, 2–8 cm (1–3 in) long and 2–10 mm (1 ⁄ 8 – 3 ⁄ 8 in) broad, glossy green, with an entire margin.

5. 25 Best-Ever Items at Publix, According to a Lifelong Fan - AOL

   www.aol.com/25-best-ever-items-publix-170039054.html

   Carbs: 2 g (Fiber: 1 g, Sugar: 1 g)[Protein: 15 g. Chicken salad is another Southern staple. This kind uses tarragon for a sweet anise-like flavor and almonds for a crunch. Added to the side of a ...

6. Artemisia (plant) - Wikipedia

   en.wikipedia.org/wiki/Artemisia_(plant)

   A. dracunculus (tarragon) is widely used as a culinary herb, particularly important in French cuisine. Artemisia vulgaris (mugwort) was used to repel midges (mug > midge), fleas and moths, intestinal worms, and in brewing (mugwort beer, mugwort wine) as a remedy against hangovers and nightmares.

7. Sauce gribiche - Wikipedia

   en.wikipedia.org/wiki/Sauce_gribiche

   Sauce gribiche (French pronunciation: [sos ɡʁibiʃ]) is a cold egg sauce in French cuisine, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil like canola or grapeseed. The sauce is finished with chopped pickled cucumbers, capers, parsley, chervil and tarragon. It also includes hard-boiled egg whites cut in a julienne ...