Dragoncello Estragon

Botanical name: Artemisia dracunculus

Artemisia dracunculus tarragon, also called "French" or "tarragon", is a perennial plant native to the area of Siberia.

The leaves have a flavor very aromatic, between anise and celery. Flowers and leaves are collected in summer and are widely used in cooking, especially in Tuscany and in France, to flavor fish, eggs and other dishes. Tarragon is also the main ingredient of Béarnaise sauce.

Read and use fresh, the leaves are an excellent flavour enhancer and can therefore act as a substitute for salt.

Data sheet

  • Family
  • Duration
  • Dwelling
    Full Sun
  • Temperature
    Rustica (from -5° to -20° c and above)
  • Watering
  • Land
    Well drained
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