top of page
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.


    bottom of page