1.0BSA WIBERG BOUCHERS ET ARTISANShttps://www.smb-bsa.ca/en/rich600338<blockquote class="wp-embedded-content" data-secret="YZMWvJf230"><a href="https://www.smb-bsa.ca/en/product/tarragon/">Tarragon</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.smb-bsa.ca/en/product/tarragon/embed/#?secret=YZMWvJf230" width="600" height="338" title="“Tarragon” — BSA WIBERG BOUCHERS ET ARTISANS" data-secret="YZMWvJf230" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> https://www.smb-bsa.ca/wp-content/uploads/2013/02/tarragon-estragon.jpg1024613Originally from Central Asia or Siberia, tarragon is grown mainly in France and the United States. It holds a special place in French cuisine. Its leaves, slightly aniseed and peppery, retain their flavour well when dried. However, they must be protected from light to preserve their colour. Tarragon goes very well with dill, pepper and […]