Description
Tarragon or French Tarragon to be true is a very pungent herb
There are several varieties of Tarragon, only the French cultivated tarragon is used for its flavour
Add to sauces and soups to add a herby anise flavour and a hint of vanilla
Tarragon leaves are harvest dried and cut
Grown in France
Tarragon Nutritional Info per 100g Calories 295g Total Fat 7.2g Saturated Fat 1.9g Polyunsaturated 3.7g Monounsaturated 0.5g Sodium 62mg Total Carb 50.2g Dietary Fibre 7.4g Sugar 0g Protein 22.8g Packed up in unit that handles MUSTARD - SESAME - CELERY
Tarragon Leaf Cut - Quick Reference
What is it?: Cut dried tarragon leaves used for French-style sauces, poultry, fish and eggs.
Flavour: Sweet and aromatic with gentle anise, liquorice and pepper notes.
Common uses: Chicken, fish, eggs, cream sauces, mustard dressings, vinegar and herb mixtures.
Pairs well with: Chervil, parsley, mustard, lemon, cream and white wine.
How to use: Add near the end of cooking or steep in liquids to preserve its delicate aroma.
Compare with: Milder and easier to control than ground tarragon.
Substitute: Chervil plus a very small amount of fennel seed is a useful alternative.
Storage: Store airtight in a cool, dark place.
Good to know: Tarragon is one of the defining herbs of classic French fines herbes and is best kept away from very heavy spicing.
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