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Tarragon leaves are long and thin, smooth and glossy green in color. Multiple leaves grow up the stems in pairs. Cut stems averaging about six to eight inches tall, though the entire plant can overcome four feet. The leaves and stem are both edible and give off an anise or licorice aroma and taste. Tarragon is one of the four fine herbs of French cooking, and is particularly suitable for chicken, fish, and egg dishes. Fresh, lightly bruised sprigs of Tarragon are steeped in vinegar to produce Tarragon vinegar.
Store dry in an airtight container in fridge for 3-4 days.
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