Kenyan Tarragon refers to tarragon (Artemisia dracunculus) grown in Kenya. It is a high-value herb that is increasingly gaining importance in Kenya, primarily used for culinary purposes and export.

• French Tarragon: Considered the best variety for culinary use, offering the most authentic and intense flavor. However, it does not produce viable seeds and must be propagated through cuttings or root division.

• Russian Tarragon: Has a much milder flavor compared to French tarragon, but can be grown from seeds. It has more leaves and a more subtle taste, also suitable for use in salads.

• Signature Flavor: Tarragon is known for its distinctive anise and licorice flavor profile, along with a peppery kick.

• Culinary Uses: It is a classic component of the French "fines herbes" blend.

  • Classic Pairings: It pairs particularly well with chicken, fish, seafood, eggs, and sauces.

  • Other Uses: Fresh leaves can be used in salads and vinegars, while dried leaves and flower tops are used in soups, stews, pickles, and more.

• Kenyan Twist: In Kenya, it is added to marinades for grilled meat (nyama choma) or used to make uniquely flavored yogurt dipping sauces.

• Quality Advantage: Kenyan tarragon benefits from the country's volcanic, nutrient-rich soils, as well as the clean water and warm sunshine of the Kenyan highlands, resulting in excellent quality.

Store in cool dry place

*Photo for reference only.