by Ferry-morse
(2)Buy new: $1.79
2 used & new from $0.80
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Perennial Herb. The leaves are thin, bladelike and highly aromatic. They are spicy sweet and used in cold meat sauces, eggs, cheese and fish. Tarragon makes good flavoring for vinegar when leaves are steeped for 2 weeks, then strained. To store leaves, dry or freeze them. As plants mature, allow them to dry out thoroughly between waterings. Harvest the entire plant when the lower leaves turn yellow. Start seed indoors in a sunny location 6 weeks before transplanting outdoors. Or, sow directly in the garden in well-drained soil in full sun after danger of frost is past. Thin or transplant plants to 18 inches apart when they are 3 inches tall and keep well weeded and watered. Pick leaves as needed.
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