The queen of all culinary herbs. The thin pointed anise flavored leaves are the magical ingredient in ‘béarnaise’ and ‘tartare’ sauces. Requires well drained composted soil. Dies down in winter. Replace every four years.

Perennial. H:90cm W:90cm. 12cm, 17cm.

Growth Characteristics:
• Perennial, Dormant in Winter and regenerates in Spring, Frost Hardy,
• Replant French Tarragon every few years as plants lose their vigour over time.
• The variety grown from seed is Russian Tarragon and is much more bitter, lacks the aromatic oils of the French variety and not recommended.

Height:
•±40cm; Spread: ±40cm.

Cultivation:
• Full sun; Well drained, composted soil.

Harvesting:
• Pick fresh leaves and flowers throughout the year.

Companion Planting:
• Vegetables: Plant with Eggplant.

Use the Anise, Liquorice flavour of French Tarragon leaves with:
• Vegetables, Potatoes, Stuffed tomatoes, Rice dishes, Avocado fillings, Tomatoes,
• Chicken, Chicken stuffing, Fish, Grilled fish, Meat, Veal, Steak, Chops,
• Dairy foods, Egg dishes, Omelettes, Scrambled eggs, Vinegars, Butters, Creamy sauces, Salad dressings, Soups, Mustards,
• Main ingredient of Sauce Béarnaise, Béchamel, Hollandaise and Tartare,
• One of the classic French fines herbes used to enhance the flavours of a variety of foods, use with French dishes.

• Strong uplifting aroma, use some in bathwater.

French Tarragon may be beneficial in the following cases:

General
• Rich in iodine, mineral salts, vitamins A and C.

Digestive system
• Poor digestion,
• Worms in children.

Preparation and dosage:
TEA:
• A cup with meals.

CAUTION:
• Avoid medicinal quantities during pregnancy,