Tarragon rubbed

Description:
Wild tarragon originates from Russia. The much more aromatic cultivated form is now native to the warmer regions of Europe, America and the Near East. Tarragon tastes spicy and bitter and is slightly reminiscent of aniseed. It is an elementary ingredient of the French herb mix Fines Herbes, the herb bouquet Bouquet Garni and the butter sauce Bérnaise. Tarragon refines numerous mustard specialities and therefore also harmonises with mustard sauces and dressings. In Germany, it is often served with fried potatoes and fish dishes.

Usage:
Grated tarragon can be added at the beginning or towards the end of the preparation.

Well-known dishes:
Tarragon mustard, Sauce Bérnaise.

Aroma/taste:
Tart and spicy, slight aniseed note.

Harmonises with:
Mustard seed, pepper, chervil, chives, parsley, dill

Origin:
France