Badia Tarragon Spice, 0.5 oz
Dried tarragon — slender green leaves with a distinct anise-licorice aroma and a soft, grassy finish. Concentrated and aromatic, used as the signature herb in French classics and a quiet upgrade to creamy sauces, eggs, and seafood.
Common Uses
Stir into béarnaise, hollandaise, and beurre blanc. Whisk into Dijon vinaigrettes and chicken salad dressings. Season roast chicken, salmon, and trout. Fold into omelets, scrambled eggs, and crème fraîche dips. Steep in white wine vinegar for tarragon vinegar. Finish green beans, peas, and asparagus.
Pantry Role
A specialist herb that defines a small group of dishes — French sauces, chicken, eggs, and seafood — where nothing else substitutes. A small jar lasts because a pinch goes far.
Pro Tip
Rub the dried leaves between your palms before adding to release the aromatic oils, and add early in cream and butter sauces so the licorice notes have time to infuse.
Ships from Doral, FL.
Original: $2.41
-65%$2.41
$0.84Product Information
Product Information
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Description
Dried tarragon — slender green leaves with a distinct anise-licorice aroma and a soft, grassy finish. Concentrated and aromatic, used as the signature herb in French classics and a quiet upgrade to creamy sauces, eggs, and seafood.
Common Uses
Stir into béarnaise, hollandaise, and beurre blanc. Whisk into Dijon vinaigrettes and chicken salad dressings. Season roast chicken, salmon, and trout. Fold into omelets, scrambled eggs, and crème fraîche dips. Steep in white wine vinegar for tarragon vinegar. Finish green beans, peas, and asparagus.
Pantry Role
A specialist herb that defines a small group of dishes — French sauces, chicken, eggs, and seafood — where nothing else substitutes. A small jar lasts because a pinch goes far.
Pro Tip
Rub the dried leaves between your palms before adding to release the aromatic oils, and add early in cream and butter sauces so the licorice notes have time to infuse.
Ships from Doral, FL.
