Vive le Tarragon! A key ingredient in French cuisine, Tarragon is known in France as the “King of Herbs!” Tarragon leaves grow on a small herb plant and, when dried, retain their vivid dark green colour. They have a warm, minty anise-like aroma and tart flavour. Tarragon marries well with meat and fish and is used to make the popular béarnaise sauce. It enhances the flavour of many foods, though it can become overpowering if used excessively. 

• + Ingredients

  Tarragon leaves

• + How to use

  Tarragon goes well with fish, pork, beef, poultry, game, potatoes, tomatoes and carrots. It can be used in cream sauces, herbed butters and vinegars, soups, sour creams, and yogurt. Tarragon pairs well with herbs such as basil, bay leaves, chives, dill and parsley. It tends to fade when cooking, so is best to add it towards the end of the cooking process. To convert from fresh leaves, use ¼ of the amount required in dry form.

• + Country of Origin
  Product of Spain
• + Storage Instructions
  Store in a cool dry area away from direct sunlight