June 2008 - Growing, Harvesting & Using Tarragon

Artemisia dracunculus, commonly known as Tarragon, is one of few culinary herbs in the vast Artemisia family. Also known as "little dragon," tarragon traces its historic roots back hundreds of year before Christ. Tarragon's usage was recorded by the Greeks about 500 BC and was among the "simples" - one-remedy herbs - used by Hippocrates. Its brown, coiled roots resemble a small cluster of serpents, hence the "little dragon" nickname.

Two distinct varieties of tarragon exist, the European and the Russian. The less desirable Russian type varies greatly from the European in that it produces abundant seed and is more vigorous in its growth, but lacks the oils that make European tarragon such a delight. European tarragon, also called French or German, is the delectable culinary variety that provides such joy in both fragrance and taste. This tarragon seldom produces fertile flowers that go to seed, so vegetative propagation is the way to increase your supply. Buy established plants, or obtain a slip or root cutting from someone who grows it.

Cuttings can be taken early in spring, after the main plant begins new growth. Tarragon prefers moderate sun in fertile, well-drained soil. Mulch plants to retain moisture. Root division in March or April is done by dividing the root cluster into two or three clumps. Divide mature plants every three to four years to reinvigorate them.

A tall, handsome plant, tarragon grows two or three feet tall with elongated leaves on upright stalks. Small yellow and black flowers form in late summer.

Begin harvesting tarragon in July or when the lower leaves start to yellow. Leave two to three inches of stem on the base of the plant. Dry tarragon carefully to avoid browning of the leaves. Strip leaves from the stem and dry in a warm, shaded, airy spot. Drying temperature should stay below 90 degrees. Seal completely dried leaves in an airtight container.

Cover tarragon beds after the first hard frost with a couple of inches of mulch to protect the shallow, lateral root system. Consider potting up a root cluster to bring inside for the winter. Allow ample pot space for the roots to spread. Don't over-water tarragon indoors. Allow the soil to dry out for a day or so before watering. Give twice-month compost tea feedings.

Try tarragon as a delicious herbal enhancement. It blends well with fish, egg dishes, and green vegetables such a lima beans, spinach, and peas. Add to cheeses, white sauces, tartar sauce, and white wine vinegars. For a super-special taste treat, cream ¼ lb. of softened organic butter with 1 tsp. dried tarragon leaves, OR 2 tsps. fresh minced leaves. Cover, leave at room temperature for about an hour for heightened flavor, then use or refrigerate. Spread on toasted French bread or melt into baked potatoes -- ooh la la!

Sue Cosgrove grows organically in Calhoun County. A popular speaker, she covers topics ranging from compost to herbs, and mulch to mycology (mushrooms). Her artistic passions include baskets and traditional and contemporary wheat weaving. In her spare time she works for the US Postal Service. Cosgrove can be reached at chewsorganic@yahoo.com.