I love Tarragon! It is wonderful with chicken and fish and used extensively in French cooking. This month we’re going to take a closer look at this wonderful herb that grows very well here on the front range.
Cultivation: Zone 4 to 5. Spacing: 1 foot. Soil pH: 5.5 to 7. An almost hardy deciduous perennial, tarragon has mid-green, narrow, aromatic leaves, and small, white, ball-shaped flowers in late summer. Reaching 1-2 ft., it prefers fertile, well-drained soil and a sheltered site in full sun. Propagate it by dividing the plant in spring or taking cuttings in late summer. Harvest the leaves at any time.
Tarragon suffers in wet conditions so be sure to locate your plant in a particularly well-drained
section of the garden. The plant can be put out in the early spring several weeks before the last
frost date. Cut fresh sprigs as needed beginning about 6-8 weeks after the transplant.
This herb takes longer to become established than many other perennials, but once it reaches
6-8 inches high, you can harvest from it selectively. As a member of the Artemisia plant
family, tarragon requires a period of dormancy during the winter months. It does poorly in
Southern gardens where there are no prolonged periods of freezing temperatures.
Harvest: When harvesting, handle tarragon leaves very carefully, as they bruise easily and lose their aroma. Dry in bunches hung up in a dark, dry area or on screens or trays. Or freeze sprigs in plastic ziplock bags.
Constituents: Essential oil (estragole), flavonoids (rutin, quercertin); leaves contain vitamin A, niacin, phosphorus, potassium, calcium, and iron.
History: Possibly originated in Asia and brought to Spain in the mid-1100s by invading Mongols. It was called taragoncia from the Arabic tarkhun. Rarely mentioned until the 13th century and then only briefly by Ibn-al-Baytar, an Arabian herbalist in Spain, as a vegetable seasoning and breath freshener that also happened to induce sleep. French tarragon reached France in the 14th century when St
Catherine visited Pope Clement VI and brought with her herbs from her native Sienna. Beginning in the 16th century tarragon gained prominence in Europe from being used by Catherine the Great, Marie Antoinette and King George IV. It was the favorite herb of Charlemagne. The species name, dracunculus means "little dragon" in Latin. The modern name probably derives from a combination of its French and Arabic labels. The specific name of the plant may refer to the sinuous shape of the roots which perhaps resemble a snake or dragon and in Roman times the plant was attributed with the power of healing snakebites. One legend says that tarragon is the result of putting flax seeds
into onion roots and planting them.
Culinary Use: Mild licorice flavor. One of the four herbs in ”fines herbes”. Add to tartar sauce, fresh tomato soup or eggs scrambled with Brie. Can be used with duck, lamb seafood and especially chicken. It's also good added to salads, pickles, beets, mushrooms and as a garnish for a Bloody Mary. It makes delicious herb butters and mustards and is famous for how it flavors vinegar. Frozen is much better than dried which emphasizes the licorice taste. It can be dominating and overshadow or fight with other flavors, so use it sparingly. Blends well with parsley, basil, thyme, chives, and chervil.
Medicinal Use: Pliny thought tarragon prevented fatigue and during the Middle Ages the faithful put it in their shoes before setting out on pilgrimages. Leaves have been used to stimulate appetite (especially when it has been lost because of illness), settle an upset stomach, promote the menses and as a diuretic. Chewed to numb a toothache and before eating bitter medicine Taking the tea before going to bed could help with insomnia. In warmer climates it is used to treat threadworms in children.
USES:
Digestive System: anorexia, dyspepsia, flatulence, hiccoughs, intestinal spasm, nervous indigestion, sluggish digestion
Genito-urinary system: amenorrhea, dysmenorrhea, PMS
Other Uses: The essential oil is used in perfumery, soaps, and cosmetics as well as in condiments and liqueurs. It may be useful as an antifungal and can protect foodstuffs as an antioxidant.
Toxicity: The oil is moderately toxic due to “astragole’; use in moderation only. Avoid during pregnancy.
Here’s a couple of summer recipes for you to try. ENJOY!
Broccoli Salad with Tarragon Dressing
2 bunches broccoli, trimmed and cut into
florets with 2-inch stalks
Salad Dressing
1 clove garlic, minced
2 Tbsp white wine vinegar
2 Tbsp sweet pickle relish
2 Tbsp chopped parsley
2 Tbsp chopped chives
2 Tbsp chopped fresh tarragon
¼ tsp salt
freshly ground pepper to taste
1/3 cup olive oil
Garnish
6-8 large lettuce leaves
petals of 5 or 6 calendula flowers
Bring a large pot of salted water to a
rolling boil. Add broccoli florets and cook just until tender-crisp, about 3-4 minutes. Refresh
broccoli with ice water to stop the cooking. Drain, pat dry, and refrigerate until serving.
Combine dressing ingredients, whisking in oil gradually until well blended. Arrange broccoli
on lettuce leaves. Pour dressing over. Garnish with calendula petals. Serve 4-6.
Tarragon Chicken
2 large chicken breasts
2 Tbsp butter
1 Tbsp minced tarragon or 1 tsp dried tarragon
1 large onion, minced
3 Tbsp whole wheat pastry flour
1/2 cup stock
1 cup milk
1 lb whole wheat noodles, cooked
Debone and remove the skin and visible fat from the chicken. Divide each breast in half to produce 4 pieces of meat. Pat dry. Melt the butter in a large frying pan, and quickly brown the chicken pieces on both sides. Set aside. Add the tarragon and onion to the pan and cook over low heat until the onions are limp. Sprinkle flour over the onions and stir to incorporate. Now, add the stock and stir until
the mixture thickens. Add the milk and stir as the sauce thickens. Return the chicken to the pan, cover, and cook over low heat for 20 minutes, or until the chicken is tender and the sauce thickens. Stir occasionally. Serve over cooked noodles. Serves 4.
Experiment and enjoy this wonderful herb this year! As always, VALERE! (Be Well!)
Karen
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