Herbs - Tarragon
Did you know that tarragon is a member of the daisy family? Or that it was once used as a toothache remedy by the early Greeks? Tarragon was once reported to cure snake bite because its roots resembled a serpent. French tarragon, referred to by the French people as the “King of Herbs” is the most common variety; the other being Russian tarragon, which does not possess the essential oils needed and favored in French cuisine.
French tarragon is a hardy perennial that requires full sun to partial shade. It loves rich, sandy well drained soil and is an excellent herb for growing in containers. It even makes a good plant for the windowsill.
Tarragon can only be grown from cuttings, so if you have a friend that has a well established plant, you may want to get starter cuttings from them. You can also purchase plants at nurseries. Although I have never had any trouble growing tarragon, other have, so you may want to purchase a couple plants and plant in different areas of your garden. After you have your plants in the ground, add a little organic compost to help them thrive.
Tarragon has long, narrow leaves that grow on shiny, dark green stalks. It is a very aromatic plant that can grow up to three feet tall. The French tarragon I have in my garden loves to spread out, often creeping into the territory occupied by my other herbs, so it must kept trimmed back.
Tarragon is susceptible to downy and powdery mildew, and root rot, so provide good air circulation and don’t overcrowd the plant.
Harvest tarragon in the morning after the dew as dried around ten o’clock. The flavor producing essential oils are at their strongest at this time. Tarragon can be used fresh, dried or be frozen. If drying, remember that the leaves will brown slightly during this process. After the tarragon is completely dry, about six weeks, remove the leaves and store in air tight containers. When ready to use, crush or grind the leaves. I often use a coffee bean grinder to fine grind my herbs.
One use for French tarragon is in vinaigrettes. Fill a bottle full of fresh washed and dried tarragon, then fill with red wine vinegar, seal the bottle and let set for approximately six weeks. Use the vinaigrettes in salads or as meat marinades.
Tarragon has been reported to aid indigestion, helps soothe rheumatism and arthritis.