Case Of 9
Tarragon is widely used in classic French cooking, particularly as part of the “fine herbes” blend, in béarnaise sauce, as well as with chicken, fish, and vegetables. Since the leaves are so tender, they can be mixed in with other greens for salads or sprinkled over a finished dish much like parsley
One of the four fines herbes of French CookingGood for chicken, fish, egg dishesAvailable in 2.3 oz jar or case
James Andrew Beard, American cookbook author, teacher, syndicated columnist and television personality, was quoted as saying, "I believe that if ever I had to practice cannibalism, I might manage if there were enough tarragon around."