Aromatic herb with thin, branched and ribbed stems and lanceolate leaves, dark green on the upper site and whitish on the lower side.
Tarragon
Also know as Estragon
Central Asia
Artemisia dracunculus
4ºC – 8ºC
Aniseed and slightly spicy
Eggs, butter, pickels, vegetables
Sauce Béarnaise, Tartar sauce
Digestive, diuretics
Add fresh, chopped or whole leaves, when plating to avoid loosing aroma and flavour
Conventional
Product
