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This Mexican native can substitute the well-known French tarragon very well, but is grown more easily in our hot climate. It has a sweet aniseed flavour and makes a delicious tea. The leaves can be added to salads, fruit salads and used in place of French tarragon for fish and chicken dishes. Unlike French tarragon, which is added at the beginning of cooking, Mexican tarragon is more delicate and should be added at the end of the cooking time.
Available in bunches.