A less distinct and refined taste than French tarragon but hardier and easy to grow.
Herbs are so easy – you don’t even need a garden! Just a few in pots on the patio or windowsill will add that little extra to a dish.
Sow indoors March-May. A warm kitchen windowsill is all you need for starting these seeds. Sow 0.5cm (¼”) deep, in small pots of compost. Water well and place in a warm position. A temperature of 15-20°C (60-68°F) is ideal. Keep moist. Transplant seedlings individually to 8cm (3″) pots, when large enough to handle. Grow on in cooler, but not cold conditions. Gradually accustom plants to outside conditions (avoid frosts), before planting out, 45cm (18″) apart, May-June, into warm, well-drained soil. Harvest: May-October. Pick the fresh leaves and tender shoots as required. They are best frozen rather than dried to store. In colder areas, protect plants with a mulch of straw or soil in winter.
Tip: The flavour is not as good in colder months. Leaves are best frozen for use in winter.