Kitchen herb with fragrant leaves making it ideal for all types of sauces, salads, soups, meat and poultry dishes. The main difference with this Tarragon variety is that it has a hotter and stronger taste than the normal herb. The leaves and flowers can also be used dry or fresh to flavour a variety of drinks.

Sow from February until May with harvesting from June until October.

If you would like a little help and some further information on growing herbs then please see our information sheet GROWING HERBS.

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