Growing Herbs: Tarragon

Tarragon is one of many herbs that's perennial here in the Midwest (zones 3-7), growing up to 5 feet tall and up to 2 feet wide. Don't let it's large size fool you though! A little goes a long way as the sweet anise or licorice flavor can overwhelm dishes if too much is used. That said, tarragon is a drought resistant perennial with fine-leafed foliage that combines well with other perennials such as iris, daylilies and shrubs. Edible and beautiful!

Growing and Harvesting Tarragon

Because tarragon grows so large and is a full sun plant, it's not suitable for indoor container gardens. It can be grown outdoors in containers easily but would most likely need to be treated as an annual in this part of the country (tarragon is propagated by cuttings, plant some in your garden and take cuttings for your containers). I suggest finding a permanent spot in either your perennial bed or vegetable garden. 

For culinary purposes, make sure you are planting French tarragon (artemisia dracunculus) rather than Russian tarragon (artemisia drancunuloides) as the Russian tarragon is bitter and can become weedy. French Tarragon is propagated by cuttings or root divisions so if you find seed, it's the Russian variety. Pass on by!

Although tarragon will grow well in partial sun, for best flavor plant this herb in full sun. It needs fertile, well-drained soil and will benefit greatly from mulching in the fall for winter protection. 

Use fresh leaves throughout the season for use in the kitchen. At the end of the growing season, strip leaves from stems, chop and mix with water to freeze in ice cube trays. Whole stems can also be stored in airtight containers and frozen or preserved in vinegar. As with most herbs, tarragon's flavor is greatly diminished by drying, however, they are useful in a pinch. Hang stems upside down and strip leaves from stems when they are dry. Store in an airtight container. 

Using Tarragon

Tarragon, in addition to being a strong tasting herb, is one that's greatly enhanced by blending with other herbs. It's is one of the four herbs in the fines herbes blend along with chervil, chives and parsley (although some fines herbes blends may vary, sometimes including marjoram, thyme and other herbs). Tarragon is an excellent addition to herb butters or combined with mint for use in tea. It blends well with eggs, seafood, fruits, poultry, vegetables and is the main ingredient in Bearnaise sauce. Heat intensifies the flavor of tarragon, so in addition to being mindful of how much is used, it should be added at the end of the cooking process so as not to overwhelm the dish. 

My favorite tarragon dish is an easy dipping sauce for shrimp or fish. Combine 1/2  cup of mayonnaise, 2 tbs. of Dijon mustard and 2 tbs. of fresh, chopped tarragon. Unbelievably good and so easy! Other easy recipes include Orange Roughy and Vegetables and Tarragon Green Beans. See allrecipes.com for more recipes featuring tarragon. 

Next week: Mint. Invasive? Yes, but delicious...