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Preserving Herbs |
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Tarragon, French Artemisia dracunculus
A delicately flavored herb, tarragon is reminiscent of mint and licorice and goes particularly well with fish, vinegars, and vegetables. It is delicious in creamy sauces and in combination with chives, garlic, and any lemon-flavored herb. The buttery French sauce, bearnaise, includes tarragon. Fresh leaves are best, of course, but to save the leaves, freeze rather than dry because it will lose much flavor in the drying process. Interesting Notes
Tarragon's latin name, dracunculus, means little dragon: in the Middle ages, it was used to treat snake bites. It is part of the large hardy, herbaceous family, Artemesia. Another well-known variety of the family is A. Absinthium, or Wormwood. This is known for its use in absinthe liquor. Many of the varieties are distinctly scented. Tarragon, French Growing Tips
In the garden, Tarragon loves sunny, warm weather. Harvest whole branches, not just the individual leaves. Flower stems should be removed to keep the plant productive. Tarragon prefers a loamy well-drained soil. Don't overwater. Protect your Tarragon plants from frost and damaging winter weather by adding mulch around each plant. Tarragon requires a lot of light, so generally does not do well indoors. Sowing Information French Tarragon is difficult to propogate from seed.Preferred method: take herbaceous cuttings rooting them in fine garden soil or other growing medium. Keep misted until well-rooted. Transplant outdoors when all danger of frost is passed. Space plants 2 feet apart. Our 2010 shipping season has ended for our plants. All plant orders placed now will ship in April 2011.
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Characteristics & Attributes for Artemisia dracunculus
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