Description
- Pungent anise-like flavor and aroma of its leaves. Add flavoring to fish, meats, vegetables, eggs, salads, sauces or vinegars. Easy to grow. Hardy in zones 5-9. Immediate shipping. Shipped dormant in the winter. We would like to inform you that the item that is being sold is not the same as the picture, but is something similar and not necessarily identical.
- French Tarragon is best grown in organically rich, dry to medium wet, well-drained soils in full sun. Prefers a neutral soil. Avoid wet soils. Appreciates a sheltered location and a year-round mulch in cold areas. Cut plants to the ground in early spring. Dividing the clumps every 3-4 years will help keep plants robust, but replacement of the plants should be considered if plant vitality declines.
- Since any seed produced is generally sterile, French tarragon should be propagated by cuttings or division. Fresh leaves may be harvested at any time for cooking. Leaves may also be dried for later use by cutting the leafy stems in mid-summer and hanging them in bunches in a cool, dry location. Dried leaves should then be stored in airtight containers. Characteristics: French tarragon is a culinary herb noted for the pungent anise-like flavor and aroma of its leaves.
- It is a shrubby perennial which typically grows 18-24 inches (less frequently to 36 inches) tall on generally erect, leafy stems and slowly spreads by creeping rhizomes. Its narrow, lance-shaped, dark green leaves (to 3 inches long) may be used fresh or dried to add flavoring to fish, meats, vegetables, eggs, salads, sauces or vinegars. It is the primary flavoring in barnaise sauce. It rarely flowers, and the few flowers that are produced are usually sterile.
- French tarragon is sold as either A. d. 'Sativa' or A. d. var. sativa. On the other hand, tarragon sold under the species name without reference to cultivar or variety may be the less pungent Russian tarragon, which is considered by most cooks to be significantly inferior for culinary use. French Tarragon is hardy in zones 5-9.
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