Flavour: Warm, sweet, aniseed, bitter
Aroma: Subtle, liquorice-like
Sprinkle the typical French herb into a beurre blanc to invigorate a tenderloin or chicken fillet.
A versatile herb with a hint of aniseed. Central to French cuisine; use in a béarnaise sauce, the classic accompaniment to steak.
Mix a few teaspoons with white wine vinegar and olive oil for a salad dressing, add to melted butter and mushrooms before spooning onto toast for a delicious brunch.