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French Tarragon - Herb

French Tarragon - Herb

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This perennial herb grows stems up to 60cm tall with thin dark green leaves with a grey shimmer. A favourite in French cooking.

Well-drained, alkaline soil in a good sunny position is best.

The stem will die back to the root over in winter - perhaps not in very warm climates -  protect from frost and remember to cover well with mulch.

The leaves have a delicate peppery aniseed flavour used in Mediterranean and French cooking. No  roast chicken is complete without the  Tarragon and is also a main ingredient in Bearnaise sauce. Best used fresh - or   conserved in vinegar's, oils and butters if your wanting to have the  flavour  enjoyment at a later date.