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Tarragon leaves are known for their sweet, lemon and liquorice-like flavour and are particularly suitable for chicken and seafood. They're also great on roasted beets, potatoes, and carrots. Combine tarragon with mayonnaise and lemon juice to complement halibut and sole. Blend with Dijon mustard, cider vinegar, mayonnaise, salt, and pepper to dress your favourite salad, or simply stir into melted butter and toss with steamed carrots.

Essential to French cuisine, tarragon is one of the four herbs in the classic seasoning fines herbes, along with chives, parsley, and chervil. It is also a crucial ingredient in Bearnaise, one of the five mother sauces.

Country of origin: France

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