FRENCH TARRAGON
artemisia dracunculus
A perennial plant grown for its soft aromatic leaves and much used in French cooking.
Delicate and bitter-sweet Tarragon has a distinctive aniseed flavour.
Best harvested in late June/July just before the yellow flower clusters appear.
Leaves retain much of their flavour after they are dried.
Fresh or dried leaves can be added to lamb, poultry, sauces and eggs.
Chopped leaves are added to Bearnaise and Hollandaise sauces.
A sprig of tarragon can be left in a bottle of wine vinegar for an aromatic salad dressing.
Despatched as well grown 3cm x 3cm plug plants which are best grown on in a 9 or 10cm pot for a short time before transplanting to their growing positions.
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