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When you smell tarragon, there are clear hints of licorice, but don't let that turn you away from this herb. The flavor is decidedly fresher and less anise-y, ready for fish, compound butter, chicken, eggs, and a classic béarnaise sauce. Tarragon also works great in crab cakes, aioli, and steeped in vinegar. Try adding tarragon to potato, egg, or tuna salad.

Note about refill bags: 1x refill bag size is the same volume as a large jar. 2x refill bag size is double the volume of a large jar. 3x refill bag size is triple the volume of a large jar.


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