Tarragon
Tarragon is identified by its narrow, pointed green to dark green leaves. The fragile leaves will be 1’ to 2” leaves on well- mature stems. Tarragon will have a distinctive aroma. Stems should be small in relation to the leaf size. Quality tarragon shall have a high leaf to stem ratio.

Storage
» Store in the coldest area of the walk-in refrigerator. Kitchen heat can cause tarragon to yellow, wilt and lose its flavor.
» Store in the original container to protect. Do not stack heavy objects on top of cases to limit the potential for crushing.
» Keep away from drafts from the cooler fan. Exposed tarragon is highly susceptible to dehydration.
» Tarragon is moderately susceptible to ethylene damage. Store away from ethylene producing fruits, such as avocados, apples and melons where possible. Ethylene damage appears as yellowing and accelerated decay.

Handling
» Practice first-in, first out; first shipments received should be used first.
» Tarragon has an expected shelf life of 2-3 days. Plan to rotate frequently and purchase for needs.
» Never place the case or raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.
» Limit the time the product is out of refrigeration, do not allow unused product to reach room temperature.

Preparation
» Pick the leaves gently from the stem to lessen bruising.
» Take care to use the leaves and not the thick stems
» Rinse tarragon throroughly prior to prep.
» Store prepped product immediately into refrigeration (covered) upon completion of the prep.