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History
- The species name dracunculus derive from Latin
draco "dragon" and Greek drákoon,
because the herb was, in the Middle Age, popular for driving away
these beasts. Tarragon
was used by the ancient Greeks to relieve toothaches. During the
Middle Ages, tarragon was thought to cure snake bites because of
the serpentine shape of its roots. Tarragon, botanically-known as
Artemisia dracunculus, is believed to have been
brought to Europe from Mongolia and Siberia by
invading Mongols in the 13th century. Although it was
native to these remote Chinese and Russian areas,
perhaps its remote birthplace contributes to its lack
of popularity prior to this time. By the 15th
century, it was popular enough in England to make its
way to American shores with the colonists.
In the Far East, true tarragon was known as
"little dragon," a reference to its root system, and
was thought to cure snakebites and other venomous
bites. The herb was cooked and eaten as a vegetable
centuries ago. Home gardeners with tarragon plants
will know that if not divided regularly, tarragon
will actually strangle itself.
Oddly enough, true tarragon is generally sold as
French tarragon. In the United States, False or
Russian tarragon (Artemisia dracunculoides) is
regularly sold as tarragon, but it pales in taste and
aroma in comparison to true tarragon. French tarragon
has a glossy narrow, spear-shaped leaf with smooth
edges. Russian tarragon looks very similar, but the
leaves are more narrow and spiky and the flavor is
more bitter.
Growing Tarragon & Varieties
-
There are two types of Tarragon,
"French" and "Russian." Because it is more savory with a light
anise-like flavor, "French" tarragon is more highly sought. Oddly
enough both "French" and "Russian" Tarragon originated in Russia.
Appearance:
A 2- to 3-foot bush with narrow leaves and a bold anise flavor
and fragrance.
Growing Know-How: Plant in well-drained but moderately
fertile soil and full sun. Space plants 18 inches apart.
Propagation: If you already have tarragon, you can
divide it to make more plants. You can also take cuttings
in summer.
Potential Problems: Divide every couple of years;
replant healthiest section. French tarragon cannot form seed. French tarragon is prone to root rot in heavy and
wet soils.
Harvesting and Using: Harvest sprigs through the
summer but stop harvesting in fall to discourage winter damage. Harvest six to eight weeks after planting and
until leaves turn yellow in the fall.
Related Herbs: Russian tarragon resembles French tarragon but with much inferior flavor.
It is grown from seed and gets to be 5 feet tall. Russian
tarragon can form seed.
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Medicinal
- High in vitamins A
and C, the leaves from this herb are believed to help stimulate
the appetite and a tea made from tarragon has often been used as
a tonic.
The root of Tarragon was formerly used to cure toothache.
Cooking
- The bittersweet leaves with a slight
hint of licorice flavor work well in many recipes, particularly
salads and salad dressings, vegetables, poultry, eggs, sauces,
and seafood.
An essential part
of French cooking, Tarragon is part of the
fines herbes mix (along with chives, parsley, and
chervil). The leaves of this herb are used in classic
French sauces, egg dishes, flavored butters and creamed cheeses,
soups and in poultry dishes. A popular use is in Tarragon
Vinegar, made by adding a sprig of Tarragon to a sterile bottle
and covering with boiling white wine vinegar.
When tarragon is
dried, the oils dissipate. Thus, fresh tarragon has a much
more intense flavor than dried, and should be used sparingly.
Tarragon vinegar is easy to make. Put fresh tarragon sprigs into
a sterilized bottle of distilled white vinegar. Taste after
a few days. Continue steeping until it suits your taste.
Once desired strength is achieved, remove the sprigs.
Tarragon is a prime ingredient in
Bérnaise Sauce and the French favorite herb mixture,
Fines
Herbes.
Recipes
Asparagus with Egg Garlic & Lemon Sauce
Chicken, Potato and Spinach Salad
Chicken Stew Provencal
Chiffonade Of Lobster
Crab and Asparagus Dijonnaise
Creamy Carmelized Garlic Dip
Fried Leeks with Tarragon
Herbed Quinoa Salad
Lemon Chicken Breasts
Lentil Salad with Smoked Turkey
Linguine with Tarragon and Clam Sauce
Orange Sauterne Jelly
Pan Roasted Lamb Chops with Cracked Pepper & Tarragon
Pickled Tarragon Baby Carrots
Poached Eggs Massena
Pork Chops with Crust Of Onions
Quick and Easy Tarragon Chicken
Sautéed Green Beans and Mushrooms
Slow Cooked Turkey Breast with Mushroom Sauce
Tarragon Beef & Pasta Salad
Tarragon-Vanilla Salad Dressing
Tomato-Tarragon Topping
Turkey Scaloppine Tarragon
more recipes with
Tarragon
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