Tarragon or dragoncillo is used in almost all Western cuisines as an aromatizer, preferably fresh leaves should be used, although it is also common to use dry tarragon.
• The aroma of tarragon is slightly aniseed in addition to sweet and spicy tones.
• This herb frequently appears in northern and eastern European cuisines.
• Classic recipes that carry tarragon include: seafood bisque, bullabesa soup, tarragon chicken, tabule, green piccata, T-bone steak with tarragon butter, flavored salmon, reblochon cheese canapés, mushrooms with tarragon sauce.
• It has eupeptic, carminative and emenagous actions.
• It is used in heavy digestions, for regulation of menstrual periods, in meteorism, hypo, anorexia and food inapetence.
Presentations: In 1kg bags.
Packaging: Corrugated cardboard boxes.