Similar to French tarragon, but producing a more vigorous plant. Branching stems of lance-shaped, aromatic foliage can be used for tarragon vinegars, in white sauces and salad dressings, and with chicken, fish and egg dishes.

Sow April to May. Germinate at 15-20C (59-68F) on the surface of a good free draining, damp seed compost. Do not cover the seed. Place in a propagator or seal container inside a polythene bag until after germination which usually takes 14-21 days. Do not exclude light, as this helps germination.

Transplant seedlings when large enough to handle into trays or 7.5cm (3in) pots. Grow on in cooler conditions for 10-15 days before planting out after all risk of frost, 45cm (18in) apart.

Will grow in any well drained soil.

Tarragon is the essential ingredient for salad dressings, rice dishes and use with chicken, veal and fish dishes.