The strongly aromatic, slightly aniseed flavoured leaves of perennial tarragon are ideal chopped and added to salads, fish, egg and chicken dishes. The leaves can be used to infuse white wine vinegar and it is an essential flavouring a buttery béarnaise sauce. There are two main types of tarragon; French tarragon, which is strongly flavoured and preferred by foodies; and Russian tarragon, which has an inferior flavour.
Keep plants well watered, especially those growing in pots, to prevent a check to growth. Pinch off any flowers for a constant supply of leaves. Plants die back to ground in winter. If you live in a cold area or have an exposed garden, protect plants with horticultural fleece. Raise containers off the ground with pot feet or place in a cold greenhouse or front porch. Plants will remain productive for two to three years, but will eventually run out of steam and need replacing.
Please Note: When purchasing plants please consider that each live item is unique and may therefore differ from the images shown, which are for illustration purposes only. Depending on season, some plants may be pruned back to encourage growth and deciduous plants may arrive without leaves. Collections or 'mixed' listings for plants will be selected dependant on availability and carefully hand-picked to ensure their quality.
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