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.
Pot grown plants can be planted out from mid spring onwards into fertile, well-drained soil in a sheltered, sunny position.
