Culinary
Tarragon is called the "King of Herbs" by the French, and with good reason. It is the main flavoring in many of the sauces that form the foundation of classic French cuisine, such as béarnaise, rigavote and tartar. When paired with chopped sprigs of fresh parsley, chives, and chervil, you have the traditional seasoning blend known as fines herbs. This aromatic blend enhances the flavors of egg, chicken and fish dishes, and is also used as a basis for salad dressings.
When using tarragon in cooked dishes, it is best to add it at the end, as heat tends to decrease its flavor.
Unlike most of the other herbs, tarragon loses some potency of its flavor when dried. This may be one reason it is so frequently preserved in vinegar, which captures tarragon's essence and creates a tasty condiment that can be used in dressings, mayonnaise and as a zesty deglazing alternative to wine.
Gardening
This herb is small shrub featuring slim woody branching stems that reach up to a meter in height.
French tarragon is the variety generally considered best for the kitchen; it’s not grown from seed as the flowers are sterile, and instead is propagated by root division. A perennial it normally goes dormant in winter. It likes a hot sunny spot, without excessive watering.
Harvest & Storing
The green leaves can be picked during midsummer. The foliage may also be cut and dried in early autumn for use in a dry state afterwards. If the herb is dried for winter use, gather in August in the morning after the sun has dried off the dew. Cut off close above the root remove any stained or insect-eaten leaves and tie in bunches, spread out fanwise so that the air may penetrate freely to ail parts and hang to dry. Store dried bunches in airtight jars in a cool dry place.
Gardening
This herb is small shrub featuring slim woody branching stems that reach up to a meter in height.
French tarragon is the variety generally considered best for the kitchen; it’s not grown from seed as the flowers are sterile, and instead is propagated by root division. A perennial it normally goes dormant in winter. It likes a hot sunny spot, without excessive watering.
Harvest & Storing
The green leaves can be picked during midsummer. The foliage may also be cut and dried in early autumn for use in a dry state afterwards. If the herb is dried for winter use, gather in August in the morning after the sun has dried off the dew. Cut off close above the root remove any stained or insect-eaten leaves and tie in bunches, spread out fanwise so that the air may penetrate freely to ail parts and hang to dry. Store dried bunches in airtight jars in a cool dry place.
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