A popular companion for chicken in mid-century American cookbooks (which were heavily influenced by the French food craze), the flat, tender leaves of the tarragon plant have roots back in Siberia. It shows up in Russian cuisine, and in the 14th century started showing up in Italy and France, where its light, licorice-y flavor was championed by Escoffier. Julia Child eventually sung its praises to the U.S. market. Classically, it’s mixed into cream sauces for salmon and chicken, and it’s a staple in omelet aux fines herbes.
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