A perennial herb whose leaves are used for seasoning in soups, stews, salads, sauces and meat dishes. Harvest the leaves as needed. Not to be confused with French tarragon that has a stronger flavour; Russian tarragon is more vigorous, hardier (handling poor soils and drought) and can be grown from seed. Cut back in winter. 300 seeds.
A classic, easy-to-grow perennial herb for rockeries or containers, this winter-hardy variety has good yield and flavour. It does not need much watering or feeding once established. Harvest leaves before fragrant blossoms open mid-summer to flavour just about anything, especially meat, fish and poultry, vinegar and beans. 400 seeds.
A hardy perennial plant to 1 m high with sweetly scented pink to white flowers. A well known herb that has been used for centuries as it is reputed to help with numerous complaints including insomnia, stress, anxiety and irritable bowel syndrome. Prefers well drained soils in full sun to part shade, adapts to a wide range of situations. 100 seeds.