Regal Tarragon Leaves 1 oz.
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- Great flavor
|Package Size||1 Ounces|
Add a unique anise flavor to chicken, fish, and egg dishes with Regal Tarragon Leaves! Dark green in color and delicate in texture, these leaf flakes have a spicy, minty licorice taste that imparts a slightly bittersweet flavor to dishes.
As part of the "Fines Herbes" family, parsley is popular in French cuisine. It is a key ingredient in French béarnaise sauce. Use Regal Tarragon Leaves to add flavor to egg and cheese dishes, light soups, and fresh fruits. You can even use it as a flavoring for vinegar, pickles, relishes, prepared mustards and sauces. For a delicious meat entrée, baste chicken, fish, or seafood with tarragon, chives, and lemon.
Contains 1 oz. of product.
Regal Herbs and Spices are a smart addition to any kitchen. Be sure to check out our quantity discounts for even better wholesale savings!
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Overall User Rating: Regal Tarragon Leaves 1 oz. ( 4.8 stars from 5 reviews )
I have never used tarragon in any dishes or recipes so I decided to give it a try. I tried a chicken salad recipe with tarragon and parsley and I was pleasantly surprised with the great flavor and fresh taste.
Jeremiah G. Posted on 01/05/2014
I cannot emphasize enough how strong this herb is. No wonder it is sold in smaller quantities. A tiny bit goes a long way. It's great in tomato based soups and beans.
Sandhya S. from Home cook Posted on 06/05/2013
We use this product quite a bit this time of year for the amazing flavor it adds to fish. We have gotten several orders of this from Webstaurant and it has gone above and beyond our expectations every time.
l. l. from Great Harvest Bread Company Posted on 03/28/2012
Dried Tarragon Leaves are great for making sauces!! Good for using in fish sauces and even adding to a salad dressing too! Excellent price makes this spice a must have!!!
Eric K. Posted on 11/22/2011
this 1oz regal tarragon leaf was a must right from the start a must have in my stocks and soups, a great value and shipped fast
Randall H. from Randys family restaurant Posted on 11/09/2011
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