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Tarragon has a bitter taste that is similar to licorice. You can often find it in French dishes, such as Bearnaise sauce. It also features in Persian cooking, like Iranian savory pickles and sabzi khordan.  

Tarragon lacks history so the other spices can make up for it. It became popular in the late 1600s in France, and it’s still found in many classic French sauces, such as Bearnaise, Hollandaise, and tartar.  Add this spice to chicken, rabbit, veal, or make an herbed butter to spread on bread. 

Ingredients: Tarragon