Tarragon (French) – Artemesia drancunculus
Tarragon has a distinctive aniseed and vanilla flavour that goes well with cheese, eggs and poultry; can be used to flavour vinegar, sauces and stuffings. Prefers a fairly moist but well drained site and full sun; may need protection in winter.
H.P. - 60cms / 2 feet. Propagate by pulling underground runners apart and replanting them. Leaves are ready for picking from mid-June to the end of September.
Cut the young green leaves for fresh use and cut back to 3 or 4 inches in the autumn for material to dry for the winter. Can also be frozen and added to vinegars and oils.
Do not confuse with Russian tarragon, a larger courser plant with little flavour.