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Reference: OC1-V-RTH
Russian tarragon can be used fresh or dried in cooking, adding a subtle, sweet licorice flavor to dishes like salads, chicken, seafood, egg dishes, and soups. It also flavors marinades, dressings, and herb-infused vinegars and is used in some traditional Persian, Hungarian, and Armenian dishes, as well as a component of the popular Russian and Georgian carbonated drink, Tarkhun. However, note that Russian tarragon can break down faster than French tarragon, so it may need to be added later in the cooking process to preserve its flavor.
Dishes: Toss it raw into salads, add it to chicken or fish dishes, or incorporate it into omelets and other egg preparations.
Flavoring: Use it in marinades for meats, flavor vinegars with fresh leaves to create tarragon vinegar, or add it to mustard and preserves.
Sauces: Incorporate tarragon into Béarnaise sauce, tartar sauce, and other sauces.
Seasoning: Use fresh sprigs under fish or with roasted chicken, or add fresh leaves to stews and light soups.
Russian tarragon can be used fresh or dried in cooking, adding a subtle, sweet licorice flavor to dishes like salads, chicken, seafood, egg dishes, and soups. It also flavors marinades, dressings, and herb-infused vinegars and is used in some traditional Persian, Hungarian, and Armenian dishes, as well as a component of the popular Russian and Georgian carbonated drink, Tarkhun. However, note that Russian tarragon can break down faster than French tarragon, so it may need to be added later in the cooking process to preserve its flavor.