Tarragon
(Artemisia Dracunculus). A perennial, native of Southern Europe, cultivated for the use of its aromatic leaves in seasoning, salads, &c., and in the preparation of Tarragon vinegar. The plant succeeds best in warm, rather dry situations, and a little protection should also be afforded the roots through the winter, as during severe frost they are liable to be injured. If green leaves are required during winter, a few roots should be lifted in autumn, and placed in heat; it will need but a small quantity to maintain a succession. The foliage may also be cut and dried in autumn for use in a dry state afterwards. Tarragon may readily be propagated by division in March and April, or by cuttings struck in a little warmth when growth is commencing in spring, or later in the summer, under a hand glass placed outside. A few young plants should be raised annually to keep up a supply.