"King of the Herbs" to the French, tarragon adds distinctively sweet, fresh, licorice-like flavor to sauces, salad dressings, poultry, egg, and fish dishes. It's also a crucial component of spice blends like fines herbes, bouquet garni, and herbs de Provence.

Directions:
Tarragon's taste fades a bit during cooking, so as a general rule you'll want to add it near the end of a dish that will be cooked.

Suggested Uses:
The warm, sweet, minty/anise flavor and aroma of tarragon is popular in many European cuisines, but particularly French. You'll find it in French sauces like béarnaise, rigavote, and tartare. It's also commonly used in alcoholic and non-alcoholic beverages, pickles, meat and poultry dishes, frozen dairy desserts, mayonnaise, and Dijon mustard. A good companion seasoning, tarragon is used in blends like fines herbes, bouquet garni, and herbs de Provence.
Use tarragon to heighten the flavor of other herbs and add a distinctive touch to sauces, salads, and dressings. Tarragon's earthy green taste also complements mushrooms, tomatoes, eggs, fish, and poultry. It makes delicious herb butters, vinegars, and mustards.

Tarragon Leaf Cut & Sifted ORG 0.42 oz bottle

$5.89Price
  • Brand: Frontier
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