Perennial, ornamental, medicinal culinary herb widely used for its unique flavour and health benefiting properties. Tarragon is unique in that during growth, it seems to have little aroma, yet after the leaves or tops are harvested, the oils concentrate and start emitting their unique tarragon sweet smell, similar to freshly cut hay. Fresh and dried leaves contain warm, peppery taste and go very well in vegetable dishes and soups, mild cheeses, egg dishes, seafood, veal, turkey, white sauces, marinates and vinegar. Grows 120-130cm (47.2-57.1in) tall and looks attractive grown in herb gardens, potted indoors and hydroponically. Decoction of the leaves improves digestion and appetite. Tarragon is a useful companion plant for just about everything, but especially eggplant. Its aroma is disliked by most insect pesst. It's also believed to enhance the growth and flavor of crops grown with in.
Growing: Planting season: year round in tropical climate; in temperature climates sow seeds in spring, indoors, 6 weeks prior last frost; direct seeding after last frost.
Soil: deep, well draining, fertile soil with a pH 6.5-7.5.
Sowing depth: 0.4in (1cm) deep.
Spacing: 18-24in (45-61cm) apart.
Light: full sun.
Watering: regular to keep soil moist.
Fertilizing: optional.
USDA hardines zone 4a through 11.
