Tarragon is added to vinegar, mustard, spice mixes, mayonnaise, marinades, cheese, boiled fish, soups, borispol, fish, beef, lamb meat and curd meal, also for pickled cucumbers, mushrooms and tomatoes. Popular dishes with tarragon: baked poultry, lamb. It improves the smell of smoked foods. The flavor of tarragon is enhanced by lemon juice. Goes well with onion, garlic, black pepper, parsley, chives, sage, basil, thyme, oregano, rosemary, marjoram.

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Tarragon  (lot. Artemisia Dracunculus). Homeland of tarragon is South of Russia and Mongolian steppe. In the Middle Ages it was believed that tarragon heals a bite of a snake, which is why in German it was called “snake grass”, and “dragon grass” in French. The food is seasoned with green or dried tarragon leaves. Tarragon has a very pleasant smell and a little bit bitter taste.

Additional information

Weight 0.030 kg

30 g


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