Description
Subtly aniseed. Tarragons delicate and sweet anise flavour is often paired with chicken, fish, mushrooms and eggs, but it also plays well with soft fruit such as raspberries. Tarragon is often used in French cuisine and is a key ingredient in Béarnaise sauce. It's often used in a Fines Herbes mix along with parsley, chives and chervil, and makes standout salad dressings with mustard and vinegar.
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