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.
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.
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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.
Doctor use recommendations should be asked for pregnant women, breastfeeding child and children.
Name : Tarragon (Artemisia dracunculus L.)
Part of the plant used: Leafs
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