Tarragon (Artemisia dracunculus)

Also commonly known as dragon herb, tarragon has a strong flavour and aroma, forming the essential ingredient of Béarnaise, Tartar and Hollandaise sauces.

Featuring a delicate, slightly bitter, anise-like aroma and flavour, the leaves are stripped from the stem before being finely chopped. Tarragon is also used in tomato-based dishes, vegetable stews and as an ideal accompaniment to poultry and fish recipes.