A culinary herb, the plant is thought to have originated in Central Asia. Only the leaves of the plant are edible and have a dominant taste. Best used fresh, Tarragon has a distinctive anise flavour. French tarragon is considered the more aromatic variety, compared to Russian tarragon which is more coarse and bitter.
Commonly used in:
Soups, sauces, salads, egg and meat dishes
Much like clove oil, Tarragon is said to have pain relieving effects in cases of tooth and gum aches. It can help calm an upset stomach