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Tarragon (French/Rubbed)

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Commonly referred to as ‘estragon’, French tarragon is tart with aromatic properties reminiscent of anise. Used predominantly in French and European cooking, it lends itself particularly well to poultry, fish and egg dishes.

One of the main components of béarnaise sauce, tarragon can also be used in other white sauces. Try in your next lasagne!

For 1 tbsp of fresh chopped tarragon, use 1 tsp of dried. Combine with orange and fennel, or lavender and rosemary in salads, sauces and roasts.
Artemesia dracunculus (French Tarragon).
Product of France