Origin and description
“ A delicate aroma with a sunny character ”.
Tarragon (Artemisia dracunculus) is an aromatic herb that plays a significant role in European cuisine, particularly in France. It is known for its sweet, sunny aroma with notes of fennel, anise, and a hint of basil. Traditionally used in sauces, dressings, and savory dishes, tarragon brings an elegant spiciness to cooking.
Taste and aroma
Sweet, anise-like, with a warm, herbaceous freshness.
Application
Tarragon pairs wonderfully with eggs, fish, poultry, artichokes, and seafood. It's a key ingredient in classic Béarnaise sauce and adds a subtle, sophisticated touch to salad dressings and marinades. Fresh tarragon is often used sparingly because its flavor is concentrated, while dried tarragon is milder and has a longer shelf life.
Interesting facts
Tarragon has been prized in French cuisine for centuries and is considered one of the four classic "fine herbs." Its unique aroma makes it an indispensable ingredient for sophisticated dishes. Tarragon is also used outside of France, particularly in Mediterranean and Eastern European cuisines, where it adds fresh, elegant flavor notes.
Ingredients
100% tarragon.
