Perennial. The leaves are thin, bladelike and distinctly-flavored (spicy sweet) while somewhat aromatic. Used for cold meat sauces, eggs, cheese and fish. Also used as a flavoring for vinegar when leaves are steeped for 2 weeks, then strained, and placed in a bottle with vinegar.
General
| Days to Maturity | 75-100 |
|---|---|
| Mature Size | 20-28 in |
| Species | Tarragon |










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