Tarragon Leaves


Product description

Tarragon leaves are one of the four fines herbs and a key ingredient in French cuisine. It is popular in European cooking due to its distinct appetite-pleasing taste. Tarragon herb has narrow, pointed dark green leaves which give a warm, minty anise-like aroma, reminiscent of anise or licorice flavour. Its sweet-tangy aroma with a slightly bitter taste is much liked in egg dishes, cream soups, poultry roast, mustards, or as a tarragon vinegar. Tarragon is an essential herb in Béarnaise and tartare sauce. However, it can easily dominate other flavours so should be added carefully. It is also rich in phytonutrients as well as antioxidants that help promote health and prevent diseases.
Show More

Share :

Culinary Notes:

Tarragon leaves have a licorice-like aroma and is widely used in French and Mediterranean cuisines. Although it enhances the flavour of many foods, it can be very intense if used excessively, therefore the herb should be added in small amounts.

Health benefits:

The Tarragon leaf is rich in phytonutrients as well as antioxidants that are great for the overall health of our bodies. It helps to lower blood sugar levels, prevents heart attack, and stroke, and it may help cure insomnia. It is a rich source of vitamins such as vitamin-C, vitamin-A as well as B-complex and an excellent source of minerals like calcium, manganese, iron, magnesium, copper, potassium, and zinc.


100% dried Tarragon Leaves

Country of origin:


Other names or spelling:

Estragon, French Tarragon, True Tarragon, Artemesia dracunculus, dragon wort, Artemisia dracunculus sativa, tarrogan, tarkhum, dragon

How to use:

  • Use in a variety of classic French sauces as bearnaise, hollandaise, tartar, and bechamel
  • It pairs well with herbs such as basil, bay leaves, chives, dill, and parsley
  • Use in chicken, rabbit or veal, shrimp or tuna salad, especially vinaigrettes, and in flavouring mustards and mayonnaise
  • Use for making herb butter, and added to many cream soups. It can be used in cream sauces, herbed butter and vinegar, soups, sour creams, and yogurt
  • Use in white sauces and egg dishes
  • Use as flavouring base in marinate, to fish, lamb, and poultry
  • Use as flavouring base in traditional Christmas bread called, potica
  • It matches well with fish, pork, beef, poultry, game, potatoes, tomatoes, and carrots
  • It adds licorice flavour to chicken, duck, and spatchcock
  • It is a wonderful seafood herb for sole, shrimp, and other seafood, even lake fish
  • Use to flavour fêta cheese or goats cheese

Want to get started on your culinary spice journey . Sign up for our monthly newsletter for recipes, and inspiration.

About The Spice People

Our sole aim is to connect people with spices in an enriching culinary adventure that makes eating fun, interesting, and wholesome.

Contact Us

The Spice People

Safe Site

Secure Payment