Photo by Zeb Bakes
A fantastic sweet and spicy anise-esque herb perfect for sauces, chicken, seafood, and egg dishes. Add fresh leaves to salads or fresh fruit for a surprisingly piquant flavor. Grows to about 2’ high and 1’ wide – plants should be cut back almost to the ground at least once during the growing season to encourage fresh growth. Best in Full Sun, but benefits from some shade in hot inland climates. Like the other fines herbes of French cuisine (parsley, chives, and chervil) it is best fresh as the leaves loose much of their flavor when dried. To store Tarragon chop up the leaves and freeze them or preserve whole sprigs in vinegar – very convenient for making salad dressings! Provide excellent drainage for a happy plant. Can handle drought, but needs regular water for best leaf production.