Our Tarragon is sifted and cut from the finest plants on our growers estate in Southern Turkey. Evermill Tarragon, like its French counterpart, has long and slender bright green leaves with pointed tips. Its mild peppery-anise flavor enlivens eggs, fish, chicken and shrimp. Evermill Tarragon also has a pungent, but bittersweet fennel-like finish that expresses itself on the tip of your tongue. You can always tell great Tarragon apart by its elegant, aromatic fragrance, that has a sweet, almost grassy-nectar like bouquet. 

We use Tarragon liberally and are constantly improvising with it in just about every one of our dishes. It’s more traditionally used like you might employ vinegar, on relishes, mustards, sauces, fish, meat, in scrambled eggs, as a garnish on chicken, in pesto or aioli, on salmon or tuna, or even with olive oil as a dip or drizzle on roasted vegetables. It is a staple in French cuisine, which has led the French to call it the "King of Herbs".