Showing posts with label Artemisia Dracunculus. Show all posts
Showing posts with label Artemisia Dracunculus. Show all posts

Monday, 16 May 2016

Tarragon (Artemisia Dracunculus)

This is hardy perennial becomes a woody shrub, normally about three tall. Tarragon is a species of perennial herb in the sunflower family and it is widespread in the wild across much of Eurasia and North America, and is cultivated for culinary and medicinal purposes in many lands. It is long, slender, dark green leaves have a strong, slightly licorice like flavor that you either enjoy or you don’t. People normally love it in salads, in sauce bĂ©arnaise, in vinegars and many other ways too. Ideally like to have a big tarragon plant in the garden so that it can harvest great gobfuls of it in summer, plus one or two potted plants inside for winter. You should buy only plants labeled French Tarragon. The tarragon market has been infiltrated by a Russian variety that, while a vigorous plant, has little or no real tarragon flavor.

Well, if you want to grow Tarragon then prefers full sun but will take some shade as well. It grows best in very well drained slightly sandy, alkaline soil. If your soil is heavy and wet, make a raised bed and mix plenty of organic matter into it. In very hot climates the plant may go dormant in summer. In cold climates cut the plants back in fall. If it gets extremely cold where you live, mulch with evergreen boughs or salt hay. Unlike Russian tarragon, French tarragon is not grown from seed. Tarragon is one of the four fines herbs of French cooking, and is mostly suitable for chicken, fish and egg dishes.

Moreover, you need to purchase a plant or obtain a division or a stem or root cutting from a friend. Dividing your plants every few years will keep them vigorous and also keep the flavor strong. To bring tarragon plants indoors pot up and let sit in freezing weather for a few weeks. Therefore, cut leaves for dying at a time when it is not rainy or humid, by hanging them upside down in a paper bag or in a dark, airy place. Store the leaves in airtight jars. Freeze in plastic bags or containers or as tarragon butter. Make tarragon vinegar, but try to keep a pot of fresh tarragon around all the time if you are a tarragon lover, because it tastes best fresh.