French Tarragon is an anise-flavoured (licorice) herb with long narrow, pointed leaves. Use French tarragon rather than russian for best flavour. Culinary uses include Bernaise Sauce for steak or eggs Benedict; tarragon butter that can be used over green beans, asparagus, peas, carrots; in salads or salad dressings, in mayonnaise to serve with cold seafood or fish; with eggs, chicken, beef, pork, lamb. It is also one of the herbs in "fines herbes" mixture, along with chervil, chives and parsley in equal amounts. Make tarragon vinegar by infusing white wine vinegar with fresh tarragon; place in cool, dark place for 2 weeks, then remove leaves.
This plant requires a position with sun, although prefers a little afternoon shade. Keep well watered in summer. In Autumn it will begin to die down and begin its winter dormancy. Completely normal, it will re-shoot the following spring.
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