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We provide high quality Ethiopia tarragon to the local and export market. We source the raw fresh Ethiopia tarragon from family growers from the country.

Ethiopia tarragon (Artemisia dracunculus L.) is a major herb that is grown for its fresh and dried leaves. Not only does it smell aromatically, but the plant is an agent of aeration in modern rooms. Ethiopia in ancient times was a trade route of tarragon transactions through the ancient Aksumite Empire. In the Western hemisphere, there are different names for varieties based on the presence or lack of the pleasing smell: French tarragon and Russian tarragon are some of these with the former being more common. The French variety features in many dishes including meat and egg stews, with a sprinkling of vinegar to add taste. Some of the derivatives of the herb include estrogon, its oil and leaf powder for seasoning food. Leaves are most pleasant to use when still fresh.

The physical appearance of tarragon is that of a slight, slender plant with needle-like branches. In full height the herb stands at just a meter and 10 cm high. It has no other distinguishing feature for even the leaves are thinned out while the flowers are in common yellow-green coors.

The herb has virtually all major nutrients at very high margins. Each serving of tarragon is cholesterol free. Its total dietary fiber margin is 28 percent of your daily needs. With every serving there are 23 grams of body-building proteins that represent 46 percent of the daily requirements. The plant is one of the biggest sources of iron for oxygen transport in blood at 179% of the daily value. Vitamin B-6, at 120 percent, is also high at more than the daily requirements. For boosting bodily immunity, tarragon supplies 83 percent of the daily vitamin C requirements, and 84 percent of vitamin A for improved eyesight.

We source Ethiopia tarragon from the southern region where the plant grows next to parsley, basil and other spices and herbs. It also thrives next to thyme in southern Tigray in the north of the country. The farmers utilize farmyard manure for fertilization and rarely use sprays.

We harvest Ethiopia tarragon when the flowers have just budded and do not touch any plant whose flowers have changed to yellow as this indicates over-maturity. Our family growers keep into consideration the dates of planting so that they can contact us at least 6 weeks after planting when budding begins. Our farmhands wear soft plastic gloves to pick the leaves containing stalks to keep them bruise-free and hygienic. We then bunch them in warm dry packing sheds until they are ready for packing. If you require the herbs in dry form, we also process them according to your stipulations.

We pack Ethiopia tarragon in jute bags as well as Kraft paper. Each of the boxes consists of several bunched leaves. We only employ bags that have perforations for good aeration of the produce. Each comes with a polyerythene lining that has perforations for letting out moisture on transit.

We store Ethiopia tarragon under temperatures of below 0° Celsius which ensures a shelf duration of 21 to 30 days. We keep the fresh leaves under very saturated conditions of 95 percent relative humidity.

We transport the tarragon harvest from Ethiopia in cold room-equipped trucks to ensure that their famous aroma remains throughout the journey unspoiled.

Thus, if you are searching for the best culinary and medicinal herbs from Ethiopia, look no further than us. We source our fresh produce from Good Agricultural Practices (GAP)-certified family growers. Our prices are among the most competitive in the region and we tailor them to reflect your total tonnage as well as budget. Make your order today specifying your tonnage and we will supply!

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