Darégal

> Description:

“Artemisia dracunculus or Small dragon”
Tarragon is a classic in traditional French cuisine. It is the main ingredient in numerous sauces like béarnaise, oil and vinegar dressing or vinaigrette sauce with chopped boiled eggs, gherkins, capers and herbs (but one doesn’t cook calf’s head everyday!). It will always go well with a rabbit casserole, a chicken in vinegar or even poultry breasts.