It's originally from southern Russia and western Asia. Tarragon enhances the flavour of many foods, but can become overpowering if used excessively. It goes well with fish, pork, beef, poultry, game, potatoes, tomatoes, carrots, and most mainstream vegetables. It also goes well with lemons and oranges.
Tarragon can also be used in cream sauces, herbed butters and vinegars, soups, sour creams, and yoghurt.
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