Traditionally used to flavour vinegar or béarnaise sauce, a herb whose name derives from that of a fire-breathing beast
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Related clues
- Anagram of 44-Across
- Aromatic plant with slender leaves used in cooking
- One of the four fines herbes of French cuisine, along with parsley, chives and chervil
- Aromatic plant with small toothed leaves, which are used as seasoning
- Aromatic perennial herb of the daisy family widely used in classic French cooking
Possible answers
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