French Tarragon

Tarragon is bittersweet with a taste like licorice. It is often associated with French cooking, where it appears in Béarnaise sauce and fines herbes blends. It also features prominently in Persian cuisine. Try it in khiar shoor (Iranian savory pickles) or the unexpectedly refreshing sabzi khordan (a salad of raw vegetables and fresh herbs).

Jar, 1/2 Cup, 0.4 oz. $7.49
Flatpack, 1/2 Cup $7.29
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The elusive flavor of tarragon spice does not share the long history of use that most herbs do. It came into popularity in the 1600's in France.You will find it in many classic French sauces including: bearnaise, hollandaise, tartar and bechamel. It is a wonderful fish herb for sole, shrimp and even lake fish. Add tarragon spice to chicken, rabbit, veal, or to make an herbed butter. Ingredients: Tarragon.

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Tarragon

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Great. I primarily use it for Bernaise sauce and for an old Joy of Cooking recipe for chicken breasts baked in a sour cream sauce flavored with tarragon and chervil. Delicious in both.

Suggestion: if you like Eggs Benedict, try making it with bearnaise sauce instead of hollandaise. It's quite a treat.

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