Tarragon(France, United States)
Originally native to Siberia, Tarragon is best
known for its use in French cuisine; the very best
tarragon is grown in France. Its bittersweet flavor
is reminiscent of anise, and it is most widely used
as a flavoring for vinegar.
Complements chicken and fish dishes, lobster,
beef and lamb, as well as salads and dressings,
mustard sauces, and the classic béarnaise sauce.
Thyme
(France, Spain)
One of the great European culinary herbs, and
perhaps our most versatile. Closely related to
oregano, with a stronger, more balsam-like flavor
that has made it a favorite far beyond its
Mediterranean origins—from the British Isles to
North America to the Caribbean.
Excellent with meat, fish and poultry, tomato
dishes, stuffings, stews and sauces, vegetable juice,
clam juice, seafood cocktails, cream and cottage
cheese spreads, clam and fish chowders, marinades,
gravies, vegetables.
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