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Tarragon (Artemisia dracunculus) seed
Perennial plant. Fresh or dried leaves can be added to lamb, poultry, sauces and eggs.
The flavour of tarragon leaves is best just before the yellow-grey flower clusters appear, in late June and July.
The flavour is bitter-sweet, delicate and is much used in French cuisine. Its chopped leaves are added to Bearnaise and Hollandaise sauces, and go particularly well in chicken and egg dishes. A sprig of tarragon can be left in a bottle of wine vinegar for an aromatic salad dressing.
Seeds per packet (approx.): 50
Growing Details
Price:
£0.95
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