[Livinhope]

I love tarragon and have some seedlings about one inch high.  Is it possible to grow them in a large crock (the old pottery bread crock thing) or do they have to be in open ground only I understand they can be invasive?

[Goosegirl]

I had mine (French variety) in the open ground at one end of a raised bed. I wouldn't call them invasive but they did bulk out well. I dug them up last year and replanted the best in a large earthenware glazed pot. They survived the hard frosts and are now doing nicely. How they will do in future years I don't know but I suspect I will have to dig it out and replant the best again.

[Livinhope]

Great you've answered my question perfectly.  It goes into the large crock.

[tosca100]

Learnt something here, silly me thought it would be tender with it being soft. Thanks for that.

[Goosegirl]

Not silly at all, Tosca. I believed they were difficult to grow but I found they were fine. You can take cuttings by putting stems in water too - at least, my OH did - and they rooted quite easily. I think that, in cooking, you need more leaves when fresh than when dried - the opposite to a lot of herbs. Try it with a nice piece of fresh salmon, lightly seasoned with a bit of salt and black pepper with knobs of butter and wrapped in foil - don't overcook it - you'll feel you've died and gone to heaven !!!