Tarragon: (Artemisia dracunculus),South Africa price supplier

Tarragon is an important culinary herb and an essential ingredient in Fremch cuisine. The name Tarrgon means little dragon, which derives its name from a time when tarragon was regarded as an effective treatment for the bites of venomous creatures and mad dogs. Tarragon leaves are rich in vitamins A and C, as well as iodine and mineral salts.

Cullinary use:
Tarragon is a useful herb with a warm faintly aniseed flavour. It can be added to anything from roast meats to poultry and fish. It will also give a little emphasis to mildly flavoured vegetables, such as Artichokes and marrows. Tarragon vinegar is perfect for making a French dressing. When buying Tarrgon as a culinary herb, take care to buy French Tarragon and nor Russian Tarragon, which has less flavour and a coarser texture. All Tarragon used in Icy Herbs are guaranteed French Tarragon!

Medicinal use:
Tarragon is said to be helpful for treating all sorts of digestive disturbances from nausea to flatulence as well as rheumatism, gout and arthritis. Drink a small glass of the digestif after a meal.

Recipe: Béarnaise Sauce

Serves 4

For the herb vinegar
4tbsp white Wine vinegar
6 peppercorns
1 bay leaf
1½ tsp chopped Icy Herbs tarragon
½ tsp chopped Icy Herbs chervil
1 shallot, chopped

For the béarnaise sauce
22 egg yolks
75g unsalted butter, softened
1½ tsp chopped Icy Herbs tarragon
½ tsp chopped Icy Herbs chervil
4tbsp double cream, lightly whipped

1. Put all the ingredients for the herb vinegar in a pan; bring to the boil and bubble gently to reduce to 1tbsp. Strain the vinegar into the top of a double saucepan.
2. Blend the egg yolks with a knob of the softened butter, then add to the vinegar.
3. Heat the water in the bottom of the double saucepan to simmering. Stir the egg yolk mixture with a wooden spoon until it begins to thicken. Add the butter, a knob at a time, gradually increasing the heat. When all the butter is added, stir in the herbs and cream, and season with salt and freshly ground black pepper to taste. Cover and keep warm.