French tarragon is the preferred culinary variety ‚ more refined and anise-like than Russian tarragon, with a savory depth that defines classic French cuisine. It's a key component of fines herbes alongside parsley, chives, and chervil, and the essential herb for béarnaise, sauce verte, and French chicken preparations. Outstanding in soups, dressings, egg dishes, and seafood. Partners naturally with chervil, parsley, chives, basil, and dill.
Tarragon
Artemisia dracunculus var. sativa ‚ French tarragon ‚ is the cultivated variety prized for cooking, distinct from its Russian cousin which shares the name but lacks the essential oil concentration that makes French tarragon valuable.
French tarragon is the cultivated variety specifically selected for cooking ‚ containing the essential oil content that its Russian counterpart lacks and that defines béarnaise sauce and the fines herbes tradition.
Build béarnaise and sauce verte with tarragon as the defining herbal note ‚ it is the ingredient that makes these sauces distinctive.Season chicken, fish, and egg dishes with dried tarragon alongside chervil and chives for classic fines herbes character.Add to salad dressings and vinaigrettes for refined anise warmth that complements wine-based acids.
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