Tarragon - Russian
This herb has a spicy characteristic with anise-like qualities; the leaves are used raw or cooked in fish, chicken and potato dishes. Seed is used raw or cooked. In French cooking, it is usually paired with chives and becomes a fine herbs mix. This highly prized herb is blended into Hollandaise, Tartar and Béarnaise Sauce.
Because fresh tarragon leaves are vastly superior to dried, it was little used in home kitchens until fairly recently. Now it's an essential and indispensable herb. A few leaves shredded into scrambled egg raise this simple dish to a new level.
|Botanical Name||Artemisia dracunculus|
|Seed Packet||200 Seeds|