Available in
7g ECO Pack

A classic French herb, with a distinctive anise-like flavour.
It is an essential partner to use with other herbs, and considered a necessity in every kitchen.

Suggested Uses

Tarragon has a delicate anise like flavour, and a staple herb in French Cuisine.

It’s the key flavour of bĂ©arnaise sauce and commonly used to flavour mustards, pickles and infused into oil or vinegar.

It has an affinity with dairy products, eggs and sauces.

Also good with white meats, eggs, salad and is an attractive garnish.

Add near end of cooking or as a garnish

The Variety

Tarragon, Artemisia dracunculus, is a perennial herb in the sunflower family. My variety is French Tarragon, regarded as the best for culinary use with a superior flavour.

For Your Appreciation

Due to the difficulty of retaining the true subtleties of flavour, this is one of the most expensive herbs, but it is well worth its costs for the flavour it imparts. Tarragon is widely used in French cuisine and has been used since early Greek times to flavour dishes. Tarragon seasons in the place of salt and therefore important to health conscious cooks.


I want all New Zealanders to discover the natural, healthy way to add taste and flavour to food.

- Mrs. Rogers -