It is used in salads, sauces, on white and red meats, fish, eggs, etc.

Tarragon leaves are added to soups for flavoring. Stems are cooked as a vegetable. It is one of the best aromatics for vinegar and mustard.

Since Tarragon has a strong flavor, only small amounts should be added to our foods.

Tarragon leaves contain iodine, potassium and vitamins A and C.

The infusion of its leaves can be used against nausea, hiccups, insomnia and also as a digestive, an appetizer and a tonic.

The Romans used it on wounds from snake bites.

Available in: Glass jars of n. wt. 35 g/1.23 oz