Tarragon
Artemisia dracunculus
Use:
Tarragon is simply indispensable for many sauces, including tartar sauce. It tastes especially delicious with egg dishes and light poultry dishes.
Origins:
Tarragon grows wild in many parts of southern Europe but originally came from the Far East.
see Anne Iburg "Dumont little spice encyclopedia", Eggolsheim, Dörfler Verlag GmbH
Products with Tarragon
-
- Spicy and tart flavor
- Pleasant smell
- For wild game, poultry & fish
-
- Mildly bitter taste
- Used in French cuisine
-
- Popular in French & Italian food
- Ideal for sauces
- Raw food quality
-
- Fruity to spicy oils
- From controlled organic cultivation
- Great as a gift
-
- Versatile
- With spicy herbs
- Healthy mix
-
- An aromatic bouquet of herbs
- Special taste
- With rosemary, thyme & tarragon
-
- Particularly aromatic & delicate
- Fresh pasta from Piedmont
- Ideal with truffles
-
- Light and fresh
- White wine vinegar
- Mediterranean flavor
-
- The Mediterranean icing on the cake
- Fresh cold-pressed oil
- Full-bodied taste
