Tarragon Leaves
Tarragon is the slender green leaf of Artemisia dracunculus, mildly sweet with clear notes of liquorice, anise and pepper. That anise character is what separates it from the other soft green herbs.
Native to Eurasia and North America, it is a fixture of French and Mediterranean cooking, where it has been called the King of Herbs.
How to use it
Tarragon is the defining herb in the French sauce béarnaise and in vinaigrettes, and it belongs with chicken, fish and shellfish. It adds aromatic complexity to soups and slow-cooked broths, and it infuses herbal teas and flavoured oils. Dried leaves also finish a plated dish neatly as a garnish. Add it towards the end of cooking; the anise note is delicate, and a long simmer dulls it.
Details
| Ingredients | Dried tarragon leaves. |
|---|---|
| Botanical name | Artemisia dracunculus |
| Sizes | 30g, 100g and 200g |
| Storage | Keep in a cool, dry place away from sunlight, sealed in an airtight container once opened. |
Also known as
| English | Tarragon, French Tarragon, Estragon |
|---|---|
| French | Estragon |
| Spanish | Estragón |
| German | Estragonkraut |
| Russian | Тархун (Tarkhun) |
| Arabic | الطرخون (Al-Tarkhoun) |
| Other Names | Dragon Herb, Green Tarragon, Wild Tarragon |
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