A popular and versatile herb, tarragon has an intense flavour that’s a unique mix of sweet aniseed and a mild vanilla. The leaves are narrow, tapering and slightly floppy, growing from a long, slender stem.
It’s a key herb in French cuisine (it’s an essential ingredient in sauce Bernaise), and goes very well with eggs, cheese and poultry.
Variety & Origin
Tarragon – Organic Seed
How to Use – Cook | Raw
Tarragon contains tannins, cineol, coumarin, flavonoids, ocimene, estragole, volatile oil and ocimene. Therapeutic properties of this herb are deodorant, vermifuge, digestive, stimulant, alcohol, and anti-rheumatic emenagogue. Tarragon is also a rich source of vitamins such as vitamin C, B-complex vitamins (riboflavin, pyridoxine, folate, niacin), and vitamin-A.