French tarragon

The French dragoncello leaves have a very aromatic flavor, between anise and celery. Flowers and leaves are collected in the summer and are widely used in the kitchen, especially in Tuscany and France, to flavor fish, eggs and other dishes.

Tarragon is also the main ingredient of the Béarnaise sauce.

Cultured and used fresh, the leaves are an excellent flavor enhancer and can therefore act as a replacement of the salt. Ideal also to be used on dessert.

• Our aromatic herbs are sold in vase diameter 12 cm (unless specified exceptions)
• We are all certified bio!
• Useful advice on Tarragon? Tick ​​the vegetation regularly! This will allow the vegetation to renew itself and the plant to always remain thick even at the base.

*At the same time as the autumn/winter period, the plant has little or no vegetation.