Dragonwort. Tall spires of green leaves with greeny-yellow flowers. In addition to surviving hot and climates better than French Tarragon, it tends to be milder although the flavour improves, the older the plant is. Bitter-sweet, warm, peppery scent with an anise undertone. A few leaves are rich in essential iodine, and vitamins A and C, as well as trace elements and beneficial mineral salts. Leaves shredded into scrambled egg can raise this simple dish to a new level. Good for herb butter. Great for flavouring vinegar. Grow in rich, but light, dry soil but will tolerate poorer soils. It will reach a height of 90cm.