Tarragon leaves boast a delicate, anise-like flavor with hints of mint and pepper. It is most famous for its role in French béarnaise sauce and the herb mix fines herbes.
Ready to use. Add to taste.
Storage & handling
Store in a cool, dry place.
Tarragon (Artemisia drancunculus) is a perennial, culinary herb, used for its highly aromatic nature and fresh flavor. One of the four "fines herbs" of French cooking, the unique flavor is mostly found in chicken, fish and egg dishes. While there are a few varieties of Tarragon (including Russian and Wild), delicate French Tarragon is typically the species chosen for culinary use, as it has the most robust flavor.
Tarragon originated in western Asia and was not introduced to Europe until the 13th century. It was once used as a treatment for poisonous bites and also has a long history as a digestive aid. Tarragon tea is still used to speed up bile production in the liver, aiding the body in the elimination of toxic waste.
In this recipe, classic green goddess dressing gets an update with our convenient Spinach Powder, giving the dressing a boost of herbaceous flavor as well as a more vibrant, striking green color.