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Tarragon, with its subtle and sophisticated flavor, is an essential herb in French cuisine. Native to Siberia, it became a common culinary herb throughout Europe by the fifteenth century. Fresh or preserved leaves can be mixed with cream cheese, or pureed with cream and used for canapes.
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Details
Tarragon, with its subtle and sophisticated flavor, is an essential herb in French cuisine. Native to Siberia, it became a common culinary herb throughout Europe by the fifteenth century. Fresh or preserved leaves can be mixed with cream cheese, or pureed with cream and used for canapes.
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