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Tarragon Leaf

Tarragon is a delicate herb with a pungent, bittersweet that is often compared to licorice, anise, and fennel. It is indispensable in French cooking, often referred to as the "King of Herbs", where it is used mostly in fish, poultry and egg dishes. It is essential in Béarnaise sauce and is one of four ingredients in the French herb mixture fines herbes, which also includes chives, parsley, and chervil.

Ingredients: tarragon leaf

Uses: Great herbaceous addition to a variety of dishes, pairing well with meats like chicken, veal, and lamb, as well as seafood and egg dishes. Commonly combined with vinegar to make a mixture that is useful in salad dressings and marinades.