What is it?
A perennial plant of the daisy family, with narrow aromatic leaves that are used as a culinary herb.
Spicy, with flavours of anise and mint.
What does it pair well with?
Artichokes, carrots, potatoes, vinaigrettes, dressings and any dishes with mushrooms. You can also put tarragon under poultry skin before baking.
A rich source of vitamins such as vitamin C, A the B. Also packed with folates, riboflavin, calcium, manganese, iron, magnesium, copper, potassium, and zinc.
Ratio for converting fresh herbs to dried herbs
3 tsp fresh = 1 tsp dry
How to store
Fill a glass with cool water, trim the ends of the stems, and then place the bunch in the glass.
Tarragon has only been cultivated for around 600 years. It is thought to have been brought to Italy around the tenth Century by invading Mongols who used it as a sleep aid, breath freshener and seasoning. Throughout the centuries, tarragon has been used in the treatment of poor digestion, intestinal problems, nausea, flatulence, hiccups, rheumatism, gout, arthritis and to soothe the pain of toothaches.