Tarragon

Sprinkle the typical French herb into a beurre blanc to invigorate a tenderloin or chicken fillet.

A versatile herb with a hint of aniseed. Central to French cuisine; use in a béarnaise sauce, the classic accompaniment to steak.

Mix a few teaspoons with white wine vinegar and olive oil for a salad dressing, add to melted butter and mushrooms before spooning onto toast for a delicious brunch.

7.5g