The tarragon plant divides easily and can be grown from seed. This herb has a spicy characteristic with anise-like qualities; the leaves are used raw or cooked in fish, chicken and potato dishes; and seeds are used raw or cooked. In French cuisine, it is usually paired with chives and becomes a fine herbs mix. This highly prized herb is blended into Hollandaise, Tartar and Béarnaise Sauce.
Because fresh tarragon leaves are vastly superior to dried, it was little used in home kitchens until fairly recently. Now it’s an essential and indispensable herb. Fresh Tarragon makes one of the most versatile of herb vinegars and is often used in mustards and butters. It adds a fresh, herbal fragrance to mushrooms, artichokes and ragouts of summer vegetables, with tomatoes it is almost as good as basil. Use tarragon in moderation and it will enhance the flavour of other herbs.
It can help decrease blood sugar by improving insulin sensitivity according to some studies: tarragon has been found to help improve insulin sensitivity and the way your body uses glucose.
I can improve sleep and regulate sleep patterns according to some studies: the Artemisia group of plants, which includes tarragon, has been used as a remedy for various health conditions, including poor sleep.
It can help relieve pain associated with conditions like osteoarthritis: in traditional folk medicine, tarragon has been used to treat pain for a long time.
|Description||Tarragon is an herbaceous perennial herb generally has erect stems clad with narrow, long, glossy green and very aromatic leaves which are used as a culinary herb.|
|Packing and presentation||
• Perforated transparent polypropylene bags of 1 American.
• Bags per box of 12 Pounds, 14 Pounds, 15 Pounds.
• Traceability: Block, line, day, classification line, Classifier code.
• Product in corrugated cardboard boxes of dimensions: 105cm long, 25.5cm wide and 18.5cm high.
• Full: 2 boxes duly zunched.
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|Conditions of storage and transportation||Storage temperature: 0 ° C - 4 ° C.|
|Shelf life||Between 15 to 20 days.|
Tarragon’s anise aroma works well with tomatoes and carrots. Try sprinkling some over grilled summer vegetables or a green salad, especially if it includes watermelon.
Tarragon is also a wonderful flavoring for vinegar. Put fresh tarragon sprigs into a sterilized bottle of distilled white vinegar. Taste it after a few days and continue steeping until it suits your taste. Once the desired strength is achieved, remove the sprigs. Tarragon is also a good herb to use in infused oils.