French Tarragon

French Tarragon is the dried, rubbed leaves and flowering tops of the Artemisia Dracunchulus plant. It has an aromatic, sweet, slightly aniseed flavour and some people can detect a hint of Vanilla in it. This is a versatile herb that you can use with many savoury and sweet foods. It works very well with fish, chicken and eggs, as well as casseroles and soups. You may have even heard of people using French Tarragon with ice cream, cakes and jam to enhance flavours. If you like the flavour it brings, why not experiment and see what you can create!

French Tarragon is widely known to be the superior type of tarragon for cooking with. Russian tarragon, while more hardy and easier to grow, is much weaker in flavour and what it has it loses quickly after harvest. Chefs generally believe the Russian version is useless as a culinary herb and will always opt for French Tarragon for their kitchen.. Best to stick with French Tarragon for the strongest flavours! It pairs very well with Basil, Bay, Chives, Dill, Parsley.

Nutritional Information/ 100g

• Energy/kcal – 295
• Energy/kJ – 1236
• Protein (g) – 22.77
• Fat (g) – 7.24
• of which Saturates (g) – 1.881
• Carbohydrate (g) – 42.8
• of which sugars (g) – 42.4
• Fibre (g) – 7.4
• Sodium (mg) – 62
• Salt (g) – 0.155