The queen of all culinary herbs. The thin pointed anise flavored leaves are the magical ingredient in ‘béarnaise’ and ‘tartare’ sauces. Requires well drained composted soil. Dies down in winter. Replace every four years.
IN THE GARDEN
• Perennial, Dormant in Winter and regenerates in Spring, Frost Hardy,
• Replant French Tarragon every few years as plants lose their vigour over time.
• The variety grown from seed is Russian Tarragon and is much more bitter, lacks the aromatic oils of the French variety and not recommended.
•±40cm; Spread: ±40cm.
• Full sun; Well drained, composted soil.
• Pick fresh leaves and flowers throughout the year.
• Vegetables: Plant with Eggplant.
Use the Anise, Liquorice flavour of French Tarragon leaves with:
• Vegetables, Potatoes, Stuffed tomatoes, Rice dishes, Avocado fillings, Tomatoes,
• Chicken, Chicken stuffing, Fish, Grilled fish, Meat, Veal, Steak, Chops,
• Dairy foods, Egg dishes, Omelettes, Scrambled eggs, Vinegars, Butters, Creamy sauces, Salad dressings, Soups, Mustards,
• Main ingredient of Sauce Béarnaise, Béchamel, Hollandaise and Tartare,
• One of the classic French fines herbes used to enhance the flavours of a variety of foods, use with French dishes.
Fines Herbes Seasoning:
Use Fines Herbes to season mildly flavoured dishes, such as omelets, fish, and vegetables:
Combine the following Fresh Herbs:
- 4 teaspoons chopped French Tarragon
- 2 tablespoons chopped Italian Parsley
- 2 tablespoons chopped Chervil
- 1 tablespoon finely chopped Thyme
- 2 tablespoon snipped Chives