Tarragon
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Similar in taste to anise. Tarragon is an important part of the classical French cooking. Use it to lend flavor to chicken, fish and vegetables, as well as sauces like Bernaise. Great addition to melted butter for lobster.
More...
Similar in taste to anise. Tarragon is an important part of the classical French cooking. Use it to lend flavor to chicken, fish and vegetables, as well as sauces like Bernaise. Great addition to melted butter for lobster.