Dried tarragon leaves with a taste that is slightly similar to that of anise.
- It is used widely in cooking and offers a very dinstinct aroma and flavour
- One of the ingredients of the French cuisine Fines Herbes mixture
- A basic ingredient in Bearnais Sauce
- A great match for fish, poultry, entrails and egg dishes
- Gives a nice aroma to white wine vinegar
- In Cajun cuisine tarragon is used in carrot salad, mussels, oysters and marinades