French Tarragon
|
Tarragon (French) Artemisia dracunculus
French Tarragon is a perennial that grows to 24 in. (60 cm). This herb has a peppery, mint-anise flavor with a slight hint of vinegar that is suited to vinegars and fish, but it also has many other uses in the kitchen. French tarragon has a finer flavor than Russian tarragon that can tend to be invasive.
Ideal Location- Tarragon does best in a sunny to partly shady location in light, well-drained poor soil. This herb does not tolerate waterlogged soil. French tarragon also be grown in containers and hydroponics. Cultivation- Remove flower spikes to encourage leaf growth. Protect roots from excessive dampness, especially over winter. Tarragon plants should be spaced 18 to 24 inches (45 - 60cm) apart. Tarragon will grow in a pH range between 6.5 (neutral) and 7.5 (mildly alkaline) with a preferred pH of 6.5. Propagation- French tarragon cannot be grown from seed. French tarragon propagates best through root division, planting the divisions at least 18 in (45 cm) apart. Since tarragon has a shallow root system, care must be taken not to damage the roots when weeding, and special care must be shown during the winter after transplanting, as the root systems will not have developed fully.
Uses- French tarragon is grown for its distinctively flavored leaves. Its peppery, mint-anise taste is particularly suited to vinegar and fish. It was also used to stimulate the appetite, relieve flatulence and colic, cure rheumatism, and relieve toothache. Chew on a leaf and you will feel a numbness in your tongue
French tarragon has a few uses beyond the culinary. It has antioxidant and antifungal properties making it a good food preservative. It has been found in perfumes, soaps, cosmetics, and liqueurs. It is one of the fines herbs in French cooking. This classic combination is made up of four fresh herbs: tarragon, thyme, parsley, and chervil, Go lightly when using French tarragon in cooking as the herb can easily overpower the other flavors and can be somewhat bitter. Use fresh leaves in salads or as a garnish. It is found in the classic sauces remoulade and béarnaise, in French dressing, and in the classic dish, Escalopes de Veau a l'Estragon. It goes with fish, shellfish, pork, beef, lamb, game, and poultry. Vegetables and fruits like leeks, potatoes, tomatoes, carrots, onions, artichokes, asparagus, mushrooms, cauliflower, broccoli, beets, peas, parsley, chervil, garlic, chives, lemons, oranges, rice, and barley all benefit from the addition of tarragon. It makes a delicious vinegar alone or in combination with chives, lemon balm, shallots, and garlic and goes well in creamed soups and sauces, and with cheese, eggs, sour cream, and yogurt.
|
|
