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.