"This great culinary herb has a unique, light aniseed flavour, with a hint of warmth " Jekka McVicar
From the family Asteraceae.
Dracunculus means 'little dragon'. Its naming could have occured as a result of the shape of its roots, or because of its fiery flavour. It was certainly believed to have considerable power to heal snakebites and remove poisonous venom. In ancient times the mixed juices of tarragon and fennel made a favourite drink for the Kings of India. Catherine of Aragon's excessive use of French tarragon was cited as one of Henry VIII's reasons for divorce.
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A native of southern Europe, tarragon is now found in dry areas of North America, Southern Asia and Siberia.
A herbacious perennial, it can grow to a height of 90cm with a spread of 45cm.Tiny, yellow, insignificant flowerheads are borne in sprays in summer, but rarely produce ripe seed sets except in warm climates.
The leaves are smooth, dark green, long and narrow, and have a very strong flavour.
An essential ingredient of Bearnaise sauce, tarragon combines well with chicken, fish, rice and salads.
Propagation:
Seed:Only the Russian and wild varieties produce viable seed. Some growers are propagating and selling it to the unsuspecting public as French tarragon. French tarragon will not set seed in cold climates.
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 - 8-10 cm - 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. Keep watering to a minimum. When well-rooted, plant out in the garden after hardeniing off, 60cm apart.
It is possible to take softwood cuttings of the growing tips in summer. Keep the leaves moist but the compost on the dry side. It works best under a misting unit with a little bottom heat 15
°C (60
°F).
Division: Divide established plants in the spring every other year, in order to maintain flavour.
Garden Cultivation: French tarragon grows best in a warm, dry position and will need protection from excessive cold and wet in the winter. It also dislikes humid conditions. Ideally, the plant should be renewed every three years because the flavour deteriorates as the plant matures.
Container Growing: French tarragon grows well in containers. Use a soil-based compost mixed in equal parts with composted fine bark. As it produces root runners, choose a container to give it room to grow so that it will not become pot bound. At all times, make sure the plant is watered, and in the daytime, not at night. It hates having wet roots. Keep feeding to a minumum: overfeeding produces fleshy leaves with a poor flavour, so be mean. In winter, when the plant is dormant, do not water, keep the compost dry and the container in a cool, frost-free environment.
Harvesting: Pick sprigs of French tarragon early in the season to make vinegar. Pick leaves for fresh use throughout the growing season. For freezing, it is best to pick the leaves in the midsummer months.
Uses:
Medicinal: Whilst there is no proven modern medicinal use, French tarragon was formerly used for toothache, and believed to be a mild anaesthetic. Traditionally, a tea made from the leaves is said to help relieve insomnia, constipation and aid digestion.
Culinary: Without doubt, French tarragon is one of the great culinary herbs. Its flavour promotes appetite and complements so many dishes - chicken, veal, fish, stuffed tomatoes, rice dishes, and salad dressings. It is, of course, the main ingredient of Bearnaise Sauce.
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