French tarragon should not be confused with Russian tarragon, which is more productive but less aromatic. It is the trademark of Béarnaise sauce. More recently, it has also started to be used for desserts – tarragon goes particularly well with red fruit.
We keep our plantations for three years. Every year, the first harvest, in late May, is dedicated to herbal products. The second crop, in late September, is the only one used for extraction, because it has the most subtle aromas.