100.0% would recommend this item to a friend.
10 out of 13 people found the following review helpful:
What are the pros? taste and robustness
What are the cons? none
Note that is is not French tarragon, despite the title above. The Latin name is accurate.
I live in a warm climate where Mexican tarragon grows as a perennial, and it has far outperformed the standard French tarragon that I've also grown. It has a nice anise-like flavor to the leaves, with a bit of sourness as well, and the flowers are almost candy-like with a strong punch of fennel flavor. It has been no trouble to grow and I've added more of it this year. The plant grew as a slender stalk for about 8 months before branching out. I trimmed it back hard and now have a bushy plant about 18" across. It's been in flower almost constantly, taking a break between November and February. I eat it dice up with fruits of greens, and have ground it in a mortar and pestle and used it in a vinaigrette.
An easy and productive perennial in my climate, with an interesting flavor.
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8 out of 9 people found the following review helpful:
What are the pros? easy to grow
This anise/tarragon scented plant is easy to grow in the hot, dry summers of the San Joaquin Valley. It seems to die back after the winter frost, but comes back quickly with new growth in the spring. My original plant is now 4 years old: I cut it back to about 4 inches in November now, and in April I have new foot long growth, double in bushiness to the previous year. It's about 2 feet tall by late summer, and there are still plenty of blooms for El Dia Day Los Muertos in the fall. Pest free, amazing scent, a sprig on my collar seems to be a decent mosquito repellent, too! Fish, poultry, tea, vegetable broth.
22 out of 22 people found the following review helpful:
What are the pros?
What are the cons?
Beautiful flowers in the fall and wonderful scent and flavor all year long. This is tarragon flavor for the south where the other tarragon won't grow. It is especially good in chicken salad, in particular, the fruited kind. It's also great under the skin of a baked chicken.