Tarragon

About Tarragon

Tarragon is one of the four fines herbes of French cuisine and the only one with a distinctly anise-like character. It is the essential ingredient in béarnaise sauce — without tarragon it is simply hollandaise. In Georgian cuisine, tarragon flavours the famous bright-green Tarkhun fizzy drink.

Health Benefits

• •Estragole and methyl chavicol — primary aroma compounds with anti-inflammatory properties
• •Shown to improve insulin sensitivity and glucose uptake in studies
• •Eugenol content provides mild anaesthetic properties
• •Traditional use for stimulating appetite and digestive health

Culinary & Industrial Uses

• •French béarnaise sauce — the defining ingredient, non-negotiable
• •Chicken tarragon (poulet à l'estragon) — classic French preparation
• •Georgian Tarkhun soda — unique tarragon-flavoured carbonated drink
• •Tarragon vinegar and compound butters for fine dining

Processing & Grades

Stems harvested young, dried carefully to preserve delicate anethole. Available as dried whole herb, cut and sifted, or essential oil.