Tarragon leaves, although of discreet perfume, reveal a surprising combination of sweet and balanced flavours, where tastes of basil, fennel and pepper meet, it can be used both for infusions, cooking or terapeutical purposes.

APPLICATIONS
Infusions. Poultry, meat and fish dishes, eggs, rice, soups and salads. Grants an original flavour to cheese, vinaigrettes, olive oil and sauces. It is also part of the traditional Herbs de Provence.
Discover here our recipes.

TERAPEUTICAL PROPERTIES
Tarragon is much associated to the purification of the organism. It is diuretic and alleviates arthritic and rheumatic pains and neuralgia. It acts on the digestive system, stimulating appetite, controlling nausea, belching and hiccups, and acting as laxative. Useful in the treatment of wounds.

CAUTIONS
Doctor use recommendations should be asked for pregnant women, breastfeeding child and children.

GENERAL CHARACTERISTICS
Name : Tarragon (Artemisia dracunculus L.)
Part of the plant used: Leafs

PHYSICO-CHEMICAL CHARACTERISTICS
Flavour: Tarragon leaves, although of discreet perfume, reveal a surprising combination of sweet and balanced flavours, where tastes of basil, fennel and pepper meet.
Appearance: slightly dark green leafs

 

Weight0.19 kg