|Net weight||6 g|
|Conservation / Utilisation||In dry and dark place such as a closed cupboard.|
|Price incl. tax||€4.60|
Tarragon is the essential ingredient for tartar and béarnaise sauces.
Conseil In the sauces, also delicious on eggs (scrambled and omelette) and with your salads.
The words of Olivier Roellinger
The essential oil of tarragon, the estragol, makes it very aromatic even when the leaves are dried. These tarragon leaves are picked by hand on a farm in Mayenne (France) and dried by the producers themselves.
Tarragon (Artemisa dracunculus) is an aromatic plant that is easily found in our gardens with a picking period between May and October. Dried, the leaves retain their fragrance. Tarragon is native to Central Asia. It has become part of the repertoire of the French cuisine between the 16th and the 17th century. Tarragon is an ingredient in the French classic recipes of sauces: tartare, gribiche, ravigote and of course Béarnaise sauce.