Cultivated in Quebec and dried by us. Flavor salads, omelets or soups.

In French cuisine, tarragon flavor sauces such as béarnaise. Its fresh and aniseed scent also works wonders in poultry dishes and, combined with lemon, it is excellent with white fish of all kinds. Put it in your soups of leeks, remoulades, rabbit with mustard or simply in a vinaigrette for a green salad.