Herbs
Vegetables
Fruits
Tarragon is an herb that is popular in the world of cooking. In fact, tarragon is such a vital part of French cuisine that it is one of the “Fines Herbes.” Use in vinegars, oils, marinades and salads.
Varieties: French, Texas (All Season)
Tarragon
SUPPLY INFORMATION
| Availability |
Year Round |
|---|---|
| Packing Size |
10g to 150g |
| Flow Pack |
Yes, on demand |
| Box |
3kg Box ,High Cube Box |
| Box Size |
19.5 x 16.5 x 21cm ,36 x 25 x 21.5cm |
| Nb of Box in Master |
12 ,4 |
| Master Size |
100 x 39 x 23 |
| Nb of Box on Skid |
252 ,84 |
| Skid Size |
120 x 100 x 160 |
RELATED PRODUCTS
Chervil
Chervil is a delicate annual herb with light green, finely divided, fern-like leaves that resemble parsley. It has a mild, subtle flavor with hints of anise or licorice. In late spring to early summer, chervil produces small, white, umbrella-shaped flower clusters. It grows best in cool, shaded locations and prefers rich, moist soil. Commonly used in French cuisine, chervil enhances the flavor of poultry, eggs, seafood, and vegetable dishes, and is a key ingredient in fines herbes blends.
Varieties: Crispum, Curled, and Plain (Common Chervil)
Chives
Chives is a bulbous perennial herb belonging to the same family as onion, leeks and garlic. Chives have long green stems and a mild, not-too-pungent flavor. The green stems are the part of the chives that are used as a herb. Chive stems are hollow and are usually used fresh. In terms of culinary appeal, the flavor of chives is considerably milder and more subtle than onion or garlic and its leaves can be used to flavor salads, dips, soups, stews, vinegars, cheese dishes sour cream and butter. Dried chives are excellent additions to soups and salads, as well as dips, soft cheeses and herbal butters. As an added bonus, chives is a good source of vitamin C.
Varieties: Garlic, Gigantic Garlic, Onion
Red Basil
Red Basil is a striking variety of basil distinguished by its deep burgundy to purple-red leaves and spicy-sweet aroma. It grows as a compact annual herb with glossy foliage and small pink to purple flowers that appear in mid to late summer. The flavor is similar to sweet basil but slightly more intense, with notes of clove and anise. Red basil adds both color and taste to salads, pastas, vinegars, and garnishes, and its vibrant leaves are often used decoratively in culinary presentations.
Varieties: Red Rubin, Dark Opal, and Purple Ruffles.
Sage
Sage is also one of the few herbs that, even as its leaves grow larger, the flavor intensifies. Unlike many herbs, sage leaves are still delicious after the plant flowers. Leaves are used in fish, pork, and poultry dishes. Also with vegetables and in sausages.
Varieties: Bergarrten, Bergarrten Variegated Leaf, Garden, Golden Edge, Maxima, Pineapple, Pineapple Golden Delicious, Purple, Tricolor
Thai Basil
Thai Basil is a fragrant, heat-loving perennial herb (grown as an annual in cooler regions) with narrow, pointed green leaves, purple stems, and mauve flower spikes. It has a distinctive sweet, spicy aroma with strong notes of anise and licorice, and its leaves are sturdier and more flavorful than common sweet basil. Thai basil retains its flavor well when cooked, making it ideal for stir-fries, curries, soups, and noodle dishes in Southeast Asian cuisine.
Varieties: Queen of Siam, Siam Queen, and Horapha (common Thai variety).
