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TARRAGON is one of the four fines herbes of French cooking, and is particularly suitable for chicken, fish and egg dishes. Tarragon is the main flavoring component of Béarnaise sauce. Fresh, lightly bruised sprigs of tarragon are steeped in vinegar to produce tarragon vinegar.
To combat common hiccups: Dr. Jean Valnet, author of the reference book The Practice of Aromatherapy, recommends to chew a tarragon leaf or to take 3 to 4 drops (adult's dose) of its essential oil on a lump of sugar.
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