Estragon - Tarragon (Artemisia Dracunculus)


Tarragon's earthy taste is used to highlight the flavour of other herbs such as basil, bay leaves, chives, dill, parsley and adds a distinguishing touch to dressing, salads and sauces. It can also be used with chicken, eggs, fish, mushrooms, seafood, tomatoes and zucchini and works well in vinegars and mustards.

It is wise to use this herb at the end of the cooking process as it can get bitter.

Tarragon extract can aid the digestive process.

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