Tarragon

It has long been cultivated in Europe and West Asia. The Soft green leaves have a distinctive and warm subtle flavor, with a hint of pepper and licorice.  Often used for seasoning salads, sauces, soups, and pickles. The French use tarragon in many sauces, such as béarnaise sauce, tartar and hollandaise sauce, it is one of the herbs in the classic French mix – fines herbes.

Its essential oil, sometimes called estragon is sometimes used in perfume.

ENJOY: Chop and add to potato salad, mix into sauces or fry with protein to infuse flavours.
STORE: Refrigerate wrapped in a damp paper towel.