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.