Tarragon Leaf is native to southern Europe; its pungent, aniseed-like flavour is widely used in French cooking. Tarragon can be added at any stage of cooking, as the longer it cooks, the more flavourful it is. Very good with tomato dishes, it is also a great addition to salad dressings and sauces.
Cool, dry & hygienic; away from direct light & strong odours. Allowing free airflow.