Crushed tarragon leaves

Description

A plant with narrow, dotted, grey-green leaves and a distinct anise or licorice flavor. Only the leaves are edible. Tarragon pairs perfectly with seafood, fruit, poultry, eggs, and most vegetables, as well as various sauces. Dried tarragon has a milder aroma, so you can use more than you would fresh.

HOW TO USE: With chicken and turkey, egg and vegetable dishes, potatoes, various sauces, and seafood. It’s a great addition to mushroom and pasta dishes and pairs beautifully with onions and tomatoes.

MANASGARSAS.LV TIP: Try mixing olive oil with balsamic vinegar, ground black pepper, dried tarragon, sugar, and salt. Let the flavors meld for a bit, then add this dressing to fresh vegetable salads.