Herb Of The Week - Tarragon - Growing & Using - Recipes Listed

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http://chefsgarden.com/Tarragon.htm

 

French Tarragon

 

The true French Tarragon has the best flavor and cannot be grown from

seeds as this plant will not flower. Cuttings must be taken in order to

reproduce this plant which makes it more expensive and harder to find.

Tarragon grows in full sun and will grow to about 2 feet or so across.

It is most important that this plant have good drainage and it is a good

idea to add sand or grow it in a large container to make sure the roots

will not rot and die. It is perennial but you should try to bring it

indoors, either a potted plant or take cuttings, to grow over the winter

months as it sometimes does not come back the following spring because

of wet soil.

 

To harvest Tarragon, remove a third of the branch and chop the leaves

finely. Tarragon does not dry very well so freezing is the best method

to preserve the flavor.

 

To use Tarragon in cooking, chop the leaves very fine to extract the

flavor for cream sauces and béarnaise sauce. Add it to tuna or chicken

salads, eggs and quiches, mayonnaises, and mustard salad dressings. It

makes a wonderful flavored butter and can be combined with dill and

parsley for fish.

 

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http://www.gardenandhearth.com/2-Growing_Herbs/tarragon.htm

 

Tarragon

 

Tarragon is tall and deep green growing 2-3 ft. tall with a

anise-peppery flavor.

 

There are two varieties of tarragon each distinctly different. French

tarragon boasts the better quality of the two but is a sterile plant and

as so cannot be planted from seed. Russian tarragon is the more hardy

variety but lacks that same punch in flavor that the French has to

offer. Both varieties are perennials but will not withstand a harsh

winter.

 

 

<http://www.gardenandhearth.com/2a-Gardening/growing-herbs.htm> Growing

Tarragon:

 

 

You can purchase French tarragon starter plants at Gurney's

<file:///C:/Documents%20and%20Settings/Owner/My%20Documents/My%20Webs/Ga

rden%20and%20Hearth/index.htm?lid=41000000000386007> Seed and Nursery or

most local nurseries in season. Plant as soon as threat of frost has

passed in a sunny, well-drained area. The plants must be divided every

2-3 years to remain vigorous.

 

 

Harvesting Tarragon:

 

 

To keep the plant producing clip leaves frequently during the spring and

summer. In the fall you may harvest the entire plant by cutting off the

whole stalk several inches above the ground.

 

 

 

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Uses:

 

 

Tarragon is a sought after culinary delight. It is a wonderful

accompaniment to chicken or beef and is exceptional as a flavoring for

vinegar.

 

 

 

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http://www.seedsofknowledge.com/tarragon.html

 

 

Growing and Using Tarragon

By Brenda Hyde

 

 

Tarragon is a herb with a flavor that mixes a licorice/anise type of

taste with that of a peppery flavor. There are two plants that can be

used as tarragon, however, the true variety is known as French tarragon,

Artemisia dracunculus var.sativa. The other is known as Russian

tarragon, Artemisia dracunculoides. The first and best tarragon known as

French tarragon cannot be grown from seed. Plan to purchase a plant from

a nursery. Russian tarragon is hardier, looks much the same, but the

taste is nowhere near what the French variety is. It's flavor is more

bitter and not as strong.

 

Tarragon is not hardy--it will last perhaps during a light freeze, if

it's sheltered against a wall in a full sun location with good drainage.

Try mulching it and it may survive. Otherwise bring it inside if

possible, take cuttings or place it in a cold frame. Divide the plant

every 3-4 years or the flavor will suffer some. Plus, you'll end up with

more plants to keep and give to friends! It's one of the plants that

requires cold to go dormant, but can't stand a heavy freeze. Leave the

pot outside, but bring it in before a hard freeze. So, in ideal

conditions tarragon needs a warm summer, a mild winter and good soil

that isn't too wet or dry. Also, don't allow it to flower. If you see

buds forming, snip them off. Allowing them to grow will diminish the

flavor.

 

A substitute for French or Russian tarragon is the Mexican tarragon

(Tagetes lucida), a member of the marigold family. It's much the same

type of flavor with a slight cinnamon overtone. Some people actually

prefer this plant to actual tarragon. It needs well-drained soil and

full sun. It can take hotter summers than the French variety, and can be

brought in quite easily in cold climates. It can also be started from

seed.

 

To dry tarragon, hang the branches in a dark warm place (such as an

attic, or in a paper bag). When dry place the leaves into a jar and

store away from heat and light. The dried does not really taste the same

as fresh, but will make due when you can't have fresh. You can also

freeze the leaves in small freezer bags to use throughout the winter.

Tarragon makes a nice vinegar. Simply cover a handful of the leaves in a

quart jar with your choice of vinegar and allow it to stand for a month.

At this point remove the leaves, and the vinegar is ready to use.

 

French tarragon is one of the essential ingredients in Herbes de

Provence, bouquet garni and fines herbes as well as sauce Béarnaise.

It's an important and often used herb in French cooking. Tarragon goes

well with fish, pork, beef, poultry, game, potatoes, tomatoes, carrots,

and most vegetables. It's flavor is unique and strong-so use it

sparingly. It also goes well with lemons and oranges for a unique taste.

It can be used in cream sauces, butters, soups, sour cream, and yogurt.

The first two recipes are two versions of a tarragon mayonnaise that can

be used in pasta salads, sandwiches, or anywhere you might need more

than a plain mayonnaise!

 

Tarragon Mayonnaise

 

Ingredients:

1/4 cup mayonnaise, light or regular

2 green onions, sliced thinly

1 tablespoon lemon juice

2 teaspoons snipped fresh tarragon or 1/4 teaspoon dried tarragon,

crushed

 

In a small bowl combine mayonnaise or salad dressing, green onions,

lemon juice, and 2 teaspoons fresh tarragon. Cover and chill.

 

Tarragon Mayonnaise Ingredients:

1 cup mayonnaise

1/4 cup plain yogurt

4 green onions, chopped

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon

2 teaspoons Dijon-style mustard

2 teaspoon prepared horseradish

Salt and pepper to taste

1 tablespoon small capers, drained and rinsed (optional)

 

In a medium bowl, combine mayonnaise, yogurt, onions, capers, lemon

juice, tarragon, mustard, horseradish, salt, and pepper; mix until well

blended. Cover and store in refrigerator until ready to use.

 

Tarragon Chicken Salad

 

Ingredients

1 1/4 pounds boneless chicken breasts, cooked

1 cup thinly sliced celery

1 cup seedless red or green grapes, cut into halves

1/2 cup raisins

1/2 cup plain nonfat or light yogurt

1/4 cup reduced-fat or regular mayonnaise

2 tablespoons finely sliced green onion

2 tablespoons minced fresh tarragon or 1 teaspoon dried tarragon leaves

1/2 teaspoon salt

1/8 teaspoon ground pepper

 

Cut chicken into 1/2-inch cubes. Combine the chicken, celery, grapes and

raisins in a large bowl. Combine the yogurt, mayonnaise, green onions,

tarragon, salt and pepper in small bowl. Mix gently with the chicken

mixture. Serve on buns, croissants or bagels. You can also serve on

lettuce leaves as a salad.

 

Tarragon Oil

 

Ingredients:

1 cup fresh tarragon leaves

3/4 cup olive oil

salt

 

Rinse the tarragon under cold water. Pat it with paper towels and

transfer to a blender or food processor. Add 3/4 cup of the olive oil

and a pinch of salt and blend until smooth. Drizzle over cooked

vegetables such as asparagus, endive or other green vegetables.

 

Tarragon Baked Cornish Hens

 

2 (1 1/2 lb.) Cornish hens, split lengthwise

1/4 cup of white wine or water

2 tablespoons fresh lemon juice

2 teaspoons olive oil

1/4 teaspoons minced garlic

2 teaspoons dried tarragon leaves

1 1/4 teaspoon each salt and pepper

 

Combine wine, lemon juice, oil, garlic, tarragon leaves, salt and

pepper. Marinate the hens with the this, refrigerate covered for 1 hour.

Bake at 350 degrees for 30 minutes uncovered. Baste with the pan juices

and continue to bake for an additional 30 minutes. Serve with a

vegetables, rolls and salad for an elegant meal.

 

Tarragon Shrimp

 

Ingredients:

1/4 cup olive oil

1 tablespoon herb vinegar

1 tablespoon Dijon mustard

1 tablespoon green onions, sliced thinly-top and bottom removed

1 teaspoon fresh lemon juice

pinch of salt and ground pepper

1 pound medium sized cooked shrimp

2 tablespoon fresh tarragon, chopped

 

In a large mixing bowl, combine olive oil, vinegar, mustard, green

onions, lemon juice, salt, and pepper. Mix well. Add the shrimp and

tarragon, mix well. Cover and chill in refrigerator for 1 hour. Place

the shrimp over a bed of chilled greens. Serves 4 for an appetizer.

 

About the author:

Brenda Hyde is a wife and mom to three living in the Midwest United

States. She is also editor of OldFashionedLiving.com

 

 

 

 

[Guest guest]

<It is perennial but you should try to bring it indoors, either a potted plant

or take cuttings, to grow over the winter months as it sometimes does not come

back the following spring because of wet soil.>

 

Oh Shucks!

We are having the wettest weather EVER.

First a huge pile of snow and now it is pouring rain

on top of it. That poor plant...it is not in a raised

bed like a lot of my herbs.

 

Ien in the Kootenays

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