Tarragon
A tough, dark forest leaf with an earthy, slightly bitter taste, key to Afang and Okazi soups.




A slender aromatic herb with a gentle anise note, lovely with chicken, fish, and eggs.
Tarragon is a slender, aromatic herb with a gentle anise note, prized for the quiet sweetness it lends to a dish. Chop the fresh leaves into vinaigrettes, or fold them through chicken, fish, and egg dishes near the end of cooking so the flavour stays bright.
Tarragon