Perennial tarragon grows up to 1.2 m and prefers a sunny position. Use the shoot tips and leaves for seasoning poultry, meat, fish, salads, and herb vinegar.

Plant in pots in April or directly outdoors from May. In May, ensure a sunny location with a distance of 30 x 40 cm between plants.

Harvest shoots and leaves as needed. Drying is not recommended; deep-freezing is a better option. Harvest from June to October as needed.