Aromas from the land of the Riviera,
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Tarragon

Artemisia dracunculus
Tarragon originates from the South of Siberia and the southern areas of Russia. The name could have had distant origins refering to snakes in a tangle or from the belief that one can heal from their bites . It is used in Tuscan and French cuisine to add flavour to roasts, salads, fish, eggs and other dishes. It is also one of the main ingredients used in the making of a Bernese sauce, excellent with grilled meat. It has antiseptic and digestive properties. The leaves contain mineral salts and both Vitamins A and C. Chewing the leaves reduces the sensitivity on the taste buds, which helps when taking bitter medicine. Generally the leaves are used for infusions/brews. The roots give relief to sore throats and as an infusion stimulate the appetite, it is useful in case of meteorism and aerophagy.
 

Culture

Form of propagation
From seed
Cultivation environment
Open air
Behaviour
Upright
Light
Prefers a sunny spot
Temperature
It can withstand the cold
Humidity
Prefers moderate humidity