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 |
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Lovage
Lovage is a tall, hardy perennial herb with glossy, dark green, celery-like leaves and thick, hollow stems. It can grow up to 6 feet tall and produces clusters of small yellow-green flowers in late spring to early summer, followed by aromatic seeds. All parts of the plant—leaves, stems, seeds, and roots—are edible and have a strong, savory flavor reminiscent of celery with a hint of parsley and anise. Lovage is used to season soups, stews, salads, and broths, and its seeds are often used as a spice similar to celery seed.
Varieties: Levisticum officinale (Common Lovage)
Rosemary
Rosemary is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region. Use rosemary sparingly as an accent to food as the flavor can be somewhat pungent and resinous. Use with fish, pork, lamb, poultry and game.
Varieties: Creeping, Upright
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
Sorrel
Sorrel is a hardy perennial herb with bright green, arrow-shaped leaves and a sharp, tangy flavor similar to lemon or sour apple. It forms a clumping growth habit and produces tall stalks topped with small, reddish-green flowers in late spring to early summer. The leaves are rich in vitamin C and are best harvested young for their tender texture and mild acidity. Sorrel is commonly used in soups, sauces, salads, omelets, and as a flavorful green in fish or poultry dishes.
Varieties: Garden Sorrel (Rumex acetosa), French Sorrel (Rumex scutatus), and Red-Veined Sorrel (Rumex sanguineus).
