Common Name: Tarragon French
Latin Name: Artemisia dracunculus
Description: Classic tarragon preferred for cooking. Sweet, almost aniseed fragrance from thin, grey-green leaves on sprawling bush. Perennial.
Harvesting: Harvest in summer. Best used fresh or wet leaves and freeze in a plastic bag. 45cm.
Best Results: Will die down in winter & grow back stronger in spring so keep in pots so won’t get lost.
Uses: Leaves used in French cooking or with fish, meat & egg dishes. Delicious in mustards, vinegars, sauces & oils.
Companion: Add to a bottle of vinegar or oil for a burst of flavour in cooking.