Artemisia dracunculus Tarragon from the family Asteraceae Jekka's Herb of the month, April
"French Tarragon is an essential ingredient of Béarnaise sauce, and combines beautifully with chicken, fish, rice and salads, adding a unique, light aniseed flavour with a hint of warmth. If you have toothache, chew a few leaves for a mild numbing effect!" Jekka McVicar
Dracunculus means 'little dragon' - so it is possible that the name occurs as a result of the shape of its roots, or because of its fiery flavour.
Artemisia dracunculus, French Tarragon
French Tarragon is an essential ingredient
of Béarnaise Sauce
French Tarragon has a unique, light aniseed flavour with a hint of warmth. It is not the same as Russian Tarragon, which has a paler, larger leaf and a pungent, slightly bitter flavour.
Native to southern Europe, tarragon is now found in dry areas of North America, Southern Asia and Siberia.
In the reign of Henry VIII, Tarragon found its way into English gardens. The excessive use of French Tarragon by Catherine of Aragon was cited as a reason for divorce by Henry VIII.
French Tarragon is a frost hardy perennial, which can grow up to a height of 90cm with a spread of 45cm. Russian tarragon is a hardy perennial, which can grow to a height of 1.2m with a spread of 45cm.
Propagation
Seed: Only the Russian and wild varieties produce viable seed. For Russian Tarragon, sow the small seed in spring into prepared seed or plug module trays, using a standard seed compost mixed in equal parts with composted fine bark. No extra heat is necessary. Once the plants are large enough to handle, transfer to the garden, 60cm apart.
Cuttings: Both French and Russian Tarragon can bepropagated by cuttings. Dig up the underground runners in spring when the frosts are finished. Pull them apart - do not cut. You will notice growing nodules: these will reproduce in the coming season. Place a small amount of root - 8-10cm - each with a growing nodule, in an 8cm pot and cover with compost. Use a seed compost mixed in equal parts with perlite and place in a warm, well ventilated spot, keeping watering to a minumum. When well rooted, harden off and plant out, 60cm apart.
Garden Cultivation: French Tarragon has the superior flavour of the two and is the most tender. It grows best in a warm, dry position and will need protection in winter, from both frost and excessive rain. It also dislikes humid conditions. Ideally, French Tarragon should be renewed every 3 years because the flavour can deteriorate as the plant matures. Russian Tarragon, originating from Siberia, is fully hardy and will grow in any conditions. It is tolerant of most soil types, but prefers a sunny position, 60cm away from other plants.
Both French and Russian Tarragon can be propagated by cuttings
French Tarragon requires protection in winter: as the plant dies back into the ground, cover with horticultural fleece, straw, or a deep mulch to protect it from frost.
French Tarragon grows happily in containers
Container Growing: French Tarragon grows happily in containers: use a soil based compost mixed in equal parts with composted fine bark. As it produces root runners, choose a container that will give it room to grow that it doesn't become pot bound. Make sure that this plant is well watered, and in the daytime, not at night; like many herbs, it hates having wet roots. Keep feeding to a minimum, as overfeeding can produce fleshy leaves with poor flavour. Whilst the plant is dormant over winter, do not water; keep the compost dry, and the container in a cool, frost-free environment.
Harvesting: French Tarragon leaves can be picked early in the season to make vinegar. Pick leaves fresh for use throughout the growing season. If you're freezing this herb, then the best time for harvesting is mid-summer.
Uses:
Culinary: Without a doubt, French Tarragon is amongst the Rolls Royce of the culinary herb collection. Its aniseed flavour promotes the appetite and compliments so many dishes, including chicken, veal, fish, stuffed tomatoes, rice dishes, salad dressings, and is also the main ingredient of Sauce Béarnaise.
Medicinal: Although there is no modern medicinal use for French Tarragon, it was formerly used to ease toothache - try chewing a leaf on the side of your mouth, and you will notice that it has a mild numbing effect. A tea made from the leaves is said to aid insomnia.
