Tarragon – dried: Go lightly when using tarragon in cooking as the herb can easily overpower the other flavours and can be somewhat bitter. Tarragon is called the “King of Herbs” by the French, and with good reason. It is found in the classic sauces remoulade and béarnaise, in French dressing, and in the classic dish, Escalopes de Veau a l’Estragon. It goes with fish, shellfish, pork, beef, lamb, game, and poultry.
50g, 100g, 200g, 500g