Cut Tarragon

Origin & Story

Tarragon is a classic culinary herb of French cuisine and inseparable from sauces like béarnaise or gribiche. Especially combined with butter, egg, vinegar or mustard, tarragon unfolds its fine, anise-like seasoning and lends dishes elegance and depth. The dried form is ideal for warm applications where freshness and structure are called for.

Highlights

Only tender tarragon leaves are processed – cut, not rubbed. This preserves the typical leaf structure and keeps the aroma especially pronounced. The profile is delicately bitter, slightly sweet with a typical anise note. The consistency is perfect for stirring into warm sauces, butter or vinaigrette. The tarragon is processed single-batch at Manufaktur Funke. The exact cut quality remains my secret.

Quality

The tarragon comes from controlled cultivation in France. Only young, light-green leaves are processed – no stalks, no technical aids, no additives.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen.
100% natural. Just the way I use it myself, every day.

Tip from Tobias Funke

For a sauce béarnaise I use the cut tarragon directly in the reduction – with white wine, shallots and a little lemon juice. The key is to add it again just before finishing the sauce – for maximum freshness.

Recommended use

• For sauce béarnaise, gribiche or Dijon sauce

• In fish dishes with butter or white wine

• For herb vinegar, mustard or tarragon oil

• In cream or egg dishes with asparagus, broccoli or spinach

Recipe idea

Sauce béarnaise with tarragon & lemon
View recipe

Origin / Ingredients

Tarragon (France).
All ingredients are processed with craftsmanship, 100%, at Manufaktur Funke.

Storage

Store in a dry place and away from light. Reseal well after opening.