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Artemisia dracunculus

Origin: France

Tarragon is a standard is French cooking, especially in fine restaurants. An excellent herb for meats especially beef and buffalo, tarragon brings and aromatic and savory touch to many recipes. Tarragon can also be infused in olive oil and vinegar for a wonderful marinade or vinaigrette dressing, and is the primary ingredient in Bernaise sauce. Try it instead of rosemary, or combine with sage and garlic.

Aids in digestion.

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