Product: Tarragon, French
Latin Name: Artemisia dracunculus
Plant Family: Asteraceae
Other Names: True Tarragon, Little Dragon, Dragon’s Wort, Wild Tarragon, Draco Herbe, Herbe au Dragon, Estragón, Estragon, Dragon, Targone & Turkhum.
Description: Tarragon is a tender perennial herb native to Siberia and southern Europe, which grows to a height of 100-150cm. The leaves are lanceolate, dark glossy-green on the upper surface and slightly paler green on the underside and approximately 2-8cm in length. The flowers are 2-4cm in diameter and consist of 40 yellow to greeny-white florets which are produced in clustered branching panicles all along the upper parts of the stem.
Interesting Fact: Tarragon vinegar is the traditional vinegar used to make the French ‘Sauce Tartare’, it’s also the vinegar French cooks choose when blending mustards. Culpeper recommended tarragon for treating cases of the flux whilst Gerard described it only as a salad herb.
Ingredients: Dried rubbed leaves of French Tarragon (Artemisia dracunculus).
Allergy Advice: Tarragon contains a naturally occurring source of salicylates and is best avoided by people eating a salicylate free diet.
SUGGESTED USEThis herb works well with fish, poultry and eggs use it to add flavour to soups, casseroles, savoury breads, salads and pasta. Tarragon can also be added to sweet dishes such as sorbets, ice creams, cakes and even jam, its flavour is similar to aniseed but sweeter and some people think it has a slight vanilla flavour.
Shelf life of two years provided that goods are stored in an airtight container in ambient conditions.
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