It is recognisable by its smell - it smells, and tastes, of aniseed. It is a perennial herb, but it needs to be planted early in the year - before June/July - so it can put on weight before the winter, otherwise it will not survive the winter.

When you buy tarragon, make sure that you buy the French tarragon. There is another variety - Russian tarragon - and this doesn't have the same flavour. If you're unsure, a sniff taste should tell you which is which.

Also, French tarragon cannot be grown from seed, as it reverts back to the Russian variety, so it needs to be propagated from cuttings.

French tarragon is a wonderful herb to cook with. Its principal uses are in salads and sauces, and it goes particularly well with chicken.

It is very versatile, and can be used for flavouring oils or vinegars. In cooking, the roots should be used for the infusion, and the leaves, chopped, should be added at the last minute - if they're overcooked then they tend to become dark and bitter.

Why not try Roast breast of Chicken with Samares Tarragon Cream Sauce? Click here to go to the recipe.

Want to find out about other herbs? Click here to return to the main page.