Tarragon
Tarragon prefers well-drained soil which is not too
high in nutrients. It will do equally well in full sun or partial
shade. Tarragon has shiny, narrow, dark green leaves have a spicy
anise flavor. Woody stems on the 1- to 2-foot-tall plant should be cut to
the ground in June and August to encourage new growth. Divide plants every
four years. Perennial. Grow four plants.
Culinary uses: Chicken, dressings, eggs, fish, meats, pickles, sauces,
vegetables, and vinegars.
Growing Tarragon
While there is reportedly at least one named cultivars,
in home-garden catalogues, tarragon is invariably offered as a generic.
The only thing one has to do is be absolutely, positively sure one is
getting true "French" tarragon, not the inferior
"Russian" tarragon, a completely different species.
French tarragon cannot be grown from
seed as it reverts back to the Russian tarragon, so it needs to be
propagated from cuttings. Start the seeds off in pots around April time.
Sow four or five seeds per pot in moist potting compost covering them with
compost to exclude light. Keep them indoors at room temperature. When the
seedlings begin to show, move them outside, out of direct sunlight. Thin
them to one seedling per pot. They are ready for planting in their final
position outside when the seedlings are 10cm (4in) high.
Tarragon can also be grown in
containers for two or three years with no special care - water and liquid
feed a little less than normal. They can also be over-wintered indoors if
you have a sunny windowsill.
Harvest tarragon as you need it. Cut
about a third of a branch, then chop the leaves fine, to fully
release the flavoring oils. Tarragon makes an excellent flavored wine
vinegar, and an excellent herb butter, alone or in combination with some
other fines herbs.
The best time to harvest it is in July or early August.
| 
