Dragonblad

I was worried dried tarragon would lose that anise-like kick, but it's surprisingly pungent and bittersweet. Made a béarnaise sauce last night and it tasted like the real French thing.

The leaves arrived vibrant and intact, not crushed to dust like other dried herbs I've tried. That bittersweet anise note really came through when I folded it into a simple chicken dish, just a pinch was enough to make the whole kitchen smell incredible.

The licorice-like kick is exactly what my béarnaise sauce was missing, and the leaves held their pungent bite even after simmering. I’ve already used it three times this week, and the fragrance when you open the jar is unmistakably fresh and aromatic.