Tarragon

Sweet and herbaceous with subtle notes of liquorice and anise.

Tarragon is a cornerstone of French cuisine, prized for its refined yet distinct flavour. It elevates béarnaise sauce, marries beautifully with chicken, fish, and eggs, and brings sophistication to vinaigrettes and cream-based sauces. Chefs often use it fresh in salads with citrus, or finely chop it into herb butters to melt over grilled vegetables and steaks. Its sweet, liquorice-like flavour is delicate enough to enhance without overpowering, making it a versatile herb for both classic and modern gastronomy.