A classic French herb, with a distinctive anise-like flavour.
It is an essential partner to use with other herbs, and considered a necessity in every kitchen.

Suggested Uses

Tarragon has a delicate anise like flavour, and a staple herb in French Cuisine.

It’s the key flavour of béarnaise sauce and commonly used to flavour mustards, pickles and infused into oil or vinegar.

It has an affinity with dairy products, eggs and sauces.

Also good with white meats, eggs, salad and is an attractive garnish.

Add near end of cooking or as a garnish

The Variety

Tarragon, Artemisia dracunculus, is a perennial herb in the sunflower family. My variety is French Tarragon, regarded as the best for culinary use with a superior flavour.